Key Lime Ice Cream

recipe
If you can't find bottled Key lime juice (or fresh Key limes to squeeze for juice), just substitute 3/4 cup of the more common (and less potent) bottled Persian lime juice.

Yield:

1 quart (serving size: about 1/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 119
Caloriesfromfat 11 %
Fat 1.5 g
Satfat 0.9 g
Monofat 0.4 g
Polyfat 0.1 g
Protein 3.8 g
Carbohydrate 22.2 g
Fiber 0.0 g
Cholesterol 9 mg
Iron 0.0 mg
Sodium 78 mg
Calcium 133 mg

Ingredients

1 1/2 cups 1% low-fat milk
2/3 cup bottled Key lime juice
1/2 cup half-and-half
1/8 teaspoon salt
1 (14-ounce) can fat-free sweetened condensed milk
Lime wedges (optional)

Preparation

1. Combine the first 5 ingredients in a medium bowl, stirring with a whisk. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with lime wedges, if desired.

Kathy Farrell-Kingsley,

Cooking Light

May 2008
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