Lower Fat Key Lime Ice Cream

I made this ice cream to serve with the Raspberry Custard Filled Profiteroles with Dark Chocolate Ganache, although it would still be good on its own. The lime flavouring is strong, so if you don't want a really strong lime flavour, reduce the number of key limes but 2-3.

Enjoy!

The ice cream on day 2, it is good now, not so soft.

Lower Fat Key Lime Ice Cream

Ingredients:

2 large eggs
1/2 cup agave syrup
3 cups half and half
Zest and juice of 8 key limes

1 tbsp vanilla bean paste

Preparation:

Heat half and half and the lime zest in a pot over medium-low heat.

While that’s heating, use an mixer and beat the eggs until they turn lighter in color.

Slowly, add the sugar while whisking the eggs. Slower is better. When it’s all in there, mix it a minute or so more.

When the half and half  reaches about 140 degrees F (60 C), remove it from the heat. While whisking the egg/sugar mix, slowly add small amounts of the half and half until about a third of it has been added. Add the remaining half and half now.

Then continue heating it to kill anything that shouldn’t be in there. Heat the mix over medium-low heat, stirring frequently, until it reaches 175 degrees F (79 C) and hold it there for at least 25 seconds. If the mixture is not tempered properly, and you have chunks of eggs use something with a fine mesh to strain it and leave the chunks of egg and lime zest out of the ice cream.

Before chilling the mixture, add the lime juice, use the strainer over the ice cream base to prevent any seeds or pulp from entering the ice cream.

Chill the mix (either covered in the fridge, or using the double-bowl and ice method) until it’s below 40 degrees F (5 C). I had this in the fridge chilling for 6 hours prior to placing it in the ice cream maker. Next time I will likely place it in the freezer for the last half hour before placing it in the ice cream maker.

Follow the instructions on your ice cream maker. If it does not freeze properly, place it in a container and place it in the freezer, stirring it periodically.

This was almost at the soft serve ice cream consistency after 40 minutes in the ice cream maker. It did melt rather quickly however.