Recipe Details
Ingredients
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2large eggs
-
1 ¼cupswhite sugar
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4egg yolks
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1tablespoonlemon zest
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2 ¼cupshalf-and-half cream
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¾cuplime juice
Cooking Directions
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Whisk together eggs, egg yolks, sugar, lime juice, and lemon zest in a saucepan over medium heat until well blended. Continually stir egg mixture with a wooden spoon until thickened, 7 to 8 minutes. It should be thick enough to coat the back of the spoon. Remove from heat, and stir in half and half until smooth. Strain mixture through a fine sieve set over a clean bowl. Cover and chill the mixture in the refrigerator, occasionally stirring, until cool, about 1 hour.
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Pour chilled mixture into an ice cream maker and freeze according to the 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.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories260 | |
% Daily Value * | |
Total Fat 11g |
14% |
Saturated Fat 6g |
31% |
Cholesterol 174mg |
58% |
Sodium 50mg |
2% |
Total Carbohydrate 37g |
13% |
Dietary Fiber 0g |
1% |
Total Sugars 32g |
|
Protein 5g |
10% |
Vitamin C 9mg |
9% |
Calcium 93mg |
7% |
Iron 1mg |
3% |
Potassium 143mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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