New recipes

Lemon and lime ice cream recipe

Lemon and lime ice cream recipe


  • Recipes
  • Dish type
  • Dessert
  • Frozen desserts
  • Ice cream
  • Lemon ice cream

A rich and creamy ice cream made with lemon zest and lime juice. Simply lovely on a hot day!

10 people made this

IngredientsServes: 8

  • 2 large eggs
  • 4 egg yolks
  • 250g caster sugar
  • 1 tablespoon lemon zest
  • 525ml single cream
  • 180ml lime juice

MethodPrep:5min ›Cook:10min ›Extra time:3hr freezing › Ready in:3hr15min

  1. Whisk together the eggs, egg yolks, sugar, lime juice and lemon zest in a saucepan over medium heat until well-blended. Continuously stir the egg mixture with a wooden spoon until thickened, 7 to 8 minutes. The mixture should be thick enough to coat the back of the spoon. Remove from heat; stir in the single cream until smooth. Pass the mixture through a fine sieve set over a clean bowl. Cover and chill the mixture in the fridge, stirring occasionally, until cool, about 1 hour.
  2. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions. Transfer ice cream to a lidded plastic container; cover surface with cling film and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Recipe Summary

  • 1/2 cup milk
  • 3 1/2 cups heavy cream
  • 1 cup sugar
  • 2 large unblemished lemons
  • 3 unblemished limes
  • 6 egg yolks

In a nonreactive pan, combine the milk, 1/2 cup of the cream, the sugar, and the grated zest of 1 lemon and 1 lime. Heat the mixture, without letting it boil, just until the sugar is dissolved, about 8 to 10 minutes. Set the pan aside for 10 minutes.

Whisk together the egg yolks, and slowly whisk in milk-and-cream mixture. Return to pan and cook over a low flame, stirring with a wooden spoon, until mixture thickens to a custardlike consistency, about 8 minutes. Do not let it get too hot or the eggs will curdle.

Pour through a strainer into a large nonreactive bowl. Add the grated zest of the remaining lemon and 2 limes. Let stand for 10 minutes. Squeeze all the lemons and limes add 3/4 cup of the combined juices and the remaining 3 cups cream. Chill, then pour into an ice-cream maker and freeze according to manufacturer's instructions.


Ingredients

  • 7 ounces sugar (about 1 cup 200g)
  • 3/4 ounce cornstarch (about 3 tablespoons 20g)
  • 1/8 teaspoon (0.5g) Diamond Crystal kosher salt for table salt, use about half as much by volume or the same weight
  • 2 large eggs (about 3 1/2 ounces 100g)
  • 10 ounces fresh Meyer lemon juice (about 1 1/4 cups 285g), from about 8 Meyer lemons
  • 1 ounce Meyer lemon zest (about 2 tablespoons, although this will vary with freshness and grater style 30g)
  • 8 ounces heavy cream, straight from the fridge (about 1 cup 225g)
  • 1 ounce curaçao, limoncello, or other citrus liqueur (about 2 tablespoons 30g), optional

Make Your Own French Lime Sorbet

If you have ever had lime sorbet in a restaurant and found it mouthwatering, you will want to put this recipe for a homemade sorbet to use. Sorbet is a healthier alternative to high-fat ice cream or to pastries, cookies, and pies you might usually turn to after a meal or to indulge your sweet tooth.

So, if you're trying to make healthier food decisions or are a concerned parent or spouse trying to make better food decisions for your family, lime sorbet is a practical and delicious alternative to whet your appetite.

Before you prepare this meal, know that lime oil has a bit of natural sweetness in it. That’s why a teaspoon of fresh lime zest is used in this sorbet recipe. You can try this dish as either a light dessert or as a palate cleanser between courses if you are preparing a special three-course meal for your friends, family, or another occasion entirely.

Lime sorbet is a simple dish, but by making it correctly and presenting it in a way that appeals to the aesthetic senses of your dinner guests, you can make quite an impression with this dessert. It's also a great dessert to serve to a mixed group of people who may have food sensitivities unknown to you, given that so many people can't eat desserts made with nuts, milk or eggs. Still, you don't want to assume that all of your guests will be able to tolerate the dish or any other, so always ask (if you're unsure) about which foods or ingredients are off limits to your dinner guests.


Recipe Summary

  • 1 lemon's peel, finely diced
  • 1 cup water
  • ½ cup sugar
  • ½ cup lemon juice
  • ½ cup carbonated mineral water
  • 6 strips of lemon zest, for garnish

In a saucepan, stir together the diced lemon peel, 1 cup of water and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.

In a pitcher or bowl, stir together the lemon syrup with peel, lemon juice and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer's instructions. Garnish each serving with a twist of lemon peel.

If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours. The more times you stir, the more air will be incorporated, resulting in a lighter finished product.


Reviews

I would give it more stars if I could. I bought a new Cuisinart 100ICE and have been trying ice cream and gelato recipes. This is our FAVORITE. I did add 2 large strips of lemon peel to the recipe. (removed when I put it through a strainer) I also served it with homemade candid lemon peel. Will make it again and again!

Perfect, easy and delicious. I don't eat ice cream unless I make it..and this is good enough to make all the time!

I made this exactly as written except I eyeballed the lemon zest (it was probably closer to two tablespoons) and I forgot to add the last cup of half and half just before churning. No matter. It was completely fabulous.

I made this with erythritol and splenda instead of sugar. It was better than the expensive sugar free lemon ice cream I used to buy. My new favorite!

Delicious as written! But I can no longer have dairy so I substituted homemade cashew cream for all of the dairy and it was YUMMY! I also didn't bother to strain the custard.

Wow, this is a decadent and delicious treat. I used half whipping cream and half 1/2-and-1/2. It was extremely simple to make and completely luscious. I have a lemon tree that is burying me in lemons lately, so I've been finding dozens of recipes to try to use my bounty. I made a batch of lemon curd, and I think next time I make this ice cream, sometime toward the end of the churning process I am going to drizzle some lemon curd in to create some swirls in the ice cream. Has anybody tried that?

It's the lemon ice cream of your dreams. Beautifully sweet and smooth. I floated a vanilla bean in the custard and left it in for the overnight chilling. Delicious!

Fantastic! Used strips of zest & juice from 2 lemons & added handful of lemon balm during cooking. Tasted like lemon cheesecake. Two tips..add blueberries on top when serving. double recipe. Only makes 1 quart & everyone wanted seconds. Want to try w/ whole milk, less sugar, etc. but it was perfect as written.

As a veteran custard and cheese maker, I really should have known better than to wait for this base to simmer. but being busy and distracted by 8 little kids swarming my feet, waiting impatiently for ice cream, I ended up allowing it to get too hot and it resulted in a grainy texture, as though Iɽ made ice cream from pureed, lemony ricotta :P But the flavor was PERFECT. Just what I was craving! I used fresh goat milk, which is what I have on hand at all times and added vanilla bean paste. Will definitely be making this again!

Currently have a freezing problem. I did increase lemon juice to 3/4 cup and used 4 eggs rather than 3. I followed all other instructions, put cooled mixture into ice cream freezer, and after an hour and a half I still had liquid--not even slush. It won't freeze!

10 forks. Used 3/4 cup 1/2 and 1/2, and 1 1/4 cup heavy cream. The best ice cream ever!!

WOW! Just the right amount of sweet and tart! After reading reviews, to avoid the possibility of curdling or graininess, I made sure to strain after heating and instead of using half-and-half, I used heavy whipping cream in the heating portion. I covered mixture with plastic to avoid a skin and then used half-and-half just before putting in the ice-cream maker. I served with a few blueberries and a sprig of mint! YOWZA!!

What amazing ice cream! A perfect balance of tang, sweetness and creaminess. It tastes like cold, creamy lemon curd. I think it is the best ice cream I have ever made. Two slight deviations from recipe: I eyeballed the zest--I used the zest from one lemon. And I mixed heavy cream and milk instead of the half-and-half.

This ice cream is so good but you need to double the recipe. I tried to cut a few calories so I used 1/2 whole milk and 1/2 half & half. I also cut the sugar a little. Make this ice cream you won't regret it.

For those of you who have had trouble with "grainey" or curdled creame, know this: the fat content of the dairy product will determine the amount to which it will curdle if you are adding something acidic, in this case, lemon. If you are trouble with this, then switch half-and-half to full or "double" creame.

I have a Meyers lemon tree in my back yard and am always looking for ways to use my lemons. I made this recipe and was delighted at how easy and scrumptious this recipe is. This one is a keeper.

Tart and tasty! Easy to make and a great summer dessert.

Made this last night to test out my new ice cream maker. What a wonderful refreshing summer dessert! Served it with fresh berries and everyone thought it was just great! Easy to make as well.

Easy and delicious. A perfect lemon ice cream. A nice change from lemon sorbet which I'm used to making and eating.

Deliciously tart! Used superfine baker's sugar to improve the texture--no graininess at all. Used 4 egg yolks instead of whole eggs, and substituted whipping cream for the half/half. I think it would be just as good with half/half however.

excellent! and very easy to make. my only complaint was maybe a little too much egg flavor -- next time i may try it with 2 eggs or 3 yolks instead of 3 whole eggs. left the zest in, that could be the grainyness that others mentioned but i didnt mind it. once i cooked the custard before it cooled i put a piece of plastic wrap on top of the surface to prevent a skin from forming during cooling. could a skin have contributed to a grainy texture for some? only other complaint was the recipe didnt make enough for us -- next time i will have to double it!

Loved this ice cream--tastes like the inside of a lemon tart. Like other reviewers I used egg yolks and added all ingredients together and left zest in. I also used all whipping cream and a sugar substitute. I also froze in individual portions using silicon pans -- did some in mini bundt pans and some in a fluted cupcake pan. Wrapped them in saran wrap and popped in freezer ready for anyone who wants a quick snack--funny, there aren't any left!!

This is a wonderful and quick recipe. I served the icecream with a few raspberries and they complemented eachother very nicely. Absolutely a keeper!


Recipe Summary

  • 2 large eggs
  • 1 ¼ cups white sugar
  • 4 egg yolks
  • 1 tablespoon lemon zest
  • 2 ¼ cups half-and-half cream
  • ¾ cup lime juice

Whisk together the eggs, egg yolks, sugar, lime juice, and lemon zest in a saucepan over medium heat until well-blended. Continuously stir the egg mixture with a wooden spoon until thickened, 7 to 8 minutes. The mixture should be thick enough to coat the back of the spoon. Remove from heat, and stir in the half and half until smooth. Strain the mixture through a fine sieve set over a clean bowl. Cover and chill the mixture in the refrigerator, stirring occasionally, until cool, about 1 hour.

Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.


WHAT SHOULD ICE CREAM DOUGH LOOK LIKE?

According to my good friends at Growing a Jeweled Rose, Play Create Explore, Fun at Home with Kids, and Smart School House you might describe Ice Cream Dough as:

Playdough that looks, feels, smells, and acts like REAL ICE CREAM!

If you click through to their recipes you will see that they both differ slightly and even they don’t all agree on the liquid ingredients. So we set out to figure out the best Ice Cream Dough Recipe and learn the science behind it!


This is a very easy lime ice cream recipe, but it does require an ice cream machine. Here&rsquos how the recipe comes together:

  1. In a large bowl, combine the milk, key lime juice, heavy cream, salt, and sweetened condensed milk whisk to combine.
  2. Pour mixture into your ice cream maker, and freeze according to manufacturer&rsquos instructions.
  3. Stir 1/3 cup crushed graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm.
  4. Sprinkle each serving with 1 teaspoon graham crackers.

The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.


Homemade Ice Cream Recipes Made for Hot Summer Days

Cold, creamy ice cream is essential for surviving sweltering days in the South, and you don’t have to visit an ice cream parlor to get your fix. Break out the ice cream maker collecting dust in your closet and churn up a batch of our easy homemade ice cream in your favorite flavor. We have dozens of delicious ice cream recipes to choose from, whether you like chocolate, vanilla, fruity flavors, or all of the above. Just follow these expert tips and your batch of ice cream will come out smooth and creamy every time. No ice cream maker on hand? No problem. Get a little creative with technique and you can make an equally stunning batch of ice cream. Our Birthday Cake Ice Cream comes together in a loaf pan in the freezer, and our Strawberry Ice Cream in a Bag miraculously freezes with a little salt and shaking.

In the mood for something special for a summer party? Make an Ice Cream Sandwich Cake or a Creamy Peach Icebox Cake. No matter how you enjoy your ice cream, one thing’s for sure: This frozen treat is supremely satisfying.