Lime Ice Cream
Lime Ice Cream, from field editor Betsy Hedeman, Relay, maryland, ends the meal with a burst of sweet-tart flavor. It's an inexpensive way to cool off on hot days.
Total TimePrep: 20 min. + cooling Process: 20 min. + freezing
Makes4 servings (about 1 quart)
- 2 cups whole milk
- 1-1/4 cups sugar
- 1/3 cup lime juice
- 1-1/2 teaspoons grated lime zest
- 1 cup heavy whipping cream
- In a large saucepan, combine milk and sugar. Cook over medium heat until sugar is dissolved and mixture reaches 175°. Cool to room temperature. Stir in the lime juice and zest. Freeze in an ice cream freezer according to manufacturer's directions.
- Transfer frozen lime mixture to a large bowl; allow to soften slightly. In a small bowl, beat whipping cream until stiff peaks form. Fold into softened lime mixture. Allow ice cream to firm up in your refrigerator freezer for 4 hours before serving.
Nutrition Facts1 cup: 528 calories, 26g fat (16g saturated fat), 98mg cholesterol, 83mg sodium, 72g carbohydrate (69g sugars, 0 fiber), 5g protein.
Originally published as Gail's Lime Sherbert in Taste of Home June/July 2005
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