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Ingredients

2 large eggs 1 ¼ cups white sugar 4 egg yolks 1 tablespoon lemon zest 2 ¼ cups half-and-half cream ¾ cup lime juice

Nutrition Info

259.7 calories carbohydrate: 36.6 g cholesterol: 174.1 mg fat: 11.3 g fiber: 0.2 g protein: 5 g saturatedFat: 6.1 g servingSize: - sodium: 49.9 mg sugar: 31.9 g transFat: : - unsaturatedFat: : -

Whisk together the eggs, egg yolks, sugar, lime juice, and lemon zest in a saucepan over medium heat until well-blended. Continuously stir the egg mixture with a wooden spoon until thickened, 7 to 8 minutes. The mixture should be thick enough to coat the back of the spoon. Remove from heat, and stir in the half and half until smooth. Strain the mixture through a fine sieve set over a clean bowl. Cover and chill the mixture in the refrigerator, stirring occasionally, until cool, about 1 hour.
Pour the chilled mixture into an ice cream maker and freeze according to 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.

1 quart

Best. Ice cream. Ever. A super refreshing summer treat!