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2 cups heavy whipping cream
1/2 cup sugar
2 (14-ounce) cans sweetened condensed milk
1 1/4 cups key lime juice
1 tablespoon key lime zest
1 quart half-and-half
1. In a large bowl, beat cream at medium speed with an electric mixer until slightly thickened. Gradually add sugar, beating until soft peaks form. Add condensed milk and beat until stiff peaks form. Beat in lime juice, lime zest, and half-and-half.
2. Pour mixture into freezer container of a 1-gallon electric ice cream maker, and freeze according to manufacturer’s instructions. If a firmer texture is desired, transfer ice cream to an air-tight container, and freeze for 2 hours, or until firm.