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.
Cooking Light MAY 2008
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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