Key Lime Ice Cream

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

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Nutritional Information

Amount per serving
  • Calories: 119
  • Calories from fat: 11%
  • Fat: 1.5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.8g
  • Carbohydrate: 22.2g
  • Fiber: 0.0g
  • Cholesterol: 9mg
  • Iron: 0.0mg
  • Sodium: 78mg
  • Calcium: 133mg

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. 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.
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