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Key Lime Pie Ice Cream

Prep Time:

15 minutes

Cook Time:

4 hours to chill 4 hours to freeze


3 Pints




1 cup concentrated key lime juice (Nellie Joe)

3 cups whole milk

3 cups cream

1 cup granulated sugar

1 cup sweetened condensed milk

2 tsp salt

2 tbs lime zest (1 large lime)

1 tsp vanilla 

8 large egg yolks


  1. Combine key lime juice, milk, sugar, sweetened condensed milk, and salt in a large sauce pan and heat on medium high

  2. Add cream slowly as the pan heats

  3. Add lime zest

  4. Take one cup of hot mixture and slowly pour into a small bowl with the four egg yolks, stirring constantly. This ensures the eggs will not cook or curdle.

  5. Place sauce back on heat and slowly stir in the remaining mixture with eggs.

  6. Add salt.

  7. Heat mix to 180 degrees and cook until mixture is reduced by about ⅓. This takes about 30 minutes.

  8. Strain through sieve and place back into pot

  9. Thicken mixture to where only a couple drips come off a spoon and there is a coating left on the spoon.

  10. Remove and immediately filter through sieve into the ice bath.

  11. Add vanilla.

  12. Use immersion blender to cool and finish mixing

  13. Stir occasionally and cool to room temperature.

  14. Cover with airtight lid and chill in fridge for 4 hrs minimum, until at least 40 degrees.

  15. Place mixture in ice cream maker and churn until desired consistency.

  16. Add 1 cup mix in crust.

  17. Remove and place immediately in freezer for 2 hours.

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