Lemon Lime Ice Cream

2 quarts

The French "creme anglaise" method of ice-cream making gives ice cream a rich, voluptuous flavor and texture.


  • ½ cup milk

  • 3 ½ cups heavy cream

  • 1 cup sugar

  • 2 large unblemished lemons

  • 3 unblemished limes

  • 6 egg yolks


  1. In a nonreactive pan, combine the milk, 1/2 cup of the cream, the sugar, and the grated zest of 1 lemon and 1 lime. Heat the mixture, without letting it boil, just until the sugar is dissolved, about 8 to 10 minutes. Set the pan aside for 10 minutes.

  2. Whisk together the egg yolks, and slowly whisk in milk-and-cream mixture. Return to pan and cook over a low flame, stirring with a wooden spoon, until mixture thickens to a custardlike consistency, about 8 minutes. Do not let it get too hot or the eggs will curdle.

  3. Pour through a strainer into a large nonreactive bowl. Add the grated zest of the remaining lemon and 2 limes. Let stand for 10 minutes. Squeeze all the lemons and limes; add 3/4 cup of the combined juices and the remaining 3 cups cream. Chill, then pour into an ice-cream maker and freeze according to manufacturer's instructions.

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