Lime Curd Ice Cream {Recipe}

I adapted this recipe from my lemon curd ice cream recipe. The bright flavor of the lime and green flecks of zest make this delicious, refreshing ice cream a simple, yet company-worthy treat.

Lime Curd Ice Cream


  • 1 cup milk
  • 5 egg yolks
  • 2/3 cup sugar
  • 1/2 cup lime curd
  • zest of 2 limes
  • 1 cup heavy cream
  • juice of 2 limes


  1. Bring the milk to a simmer in a medium saucepan. Meanwhile, whisk egg yolks and sugar in a medium bowl until thick and light lemon colored, about 1 minute.
  2. Pour the milk into the egg mixture in a slow, steady stream, whisking constantly, to temper the egg yolks.
  3. Pour the mixture into the saucepan and cook over low heat, stirring constantly, until the mixture thickens, 5-7 minutes.
  4. Remove from heat and stir in lime curd, lime zest, cream, and lime juice, in order, mixing well between each addition.
  5. For best results, refrigerate overnight before churning in ice cream freezer according to manufacturer’s instructions.


  1. Renee said,

    July 28, 2011 at 5:52 pm


  2. Kayte said,

    July 27, 2011 at 8:53 pm

    Going to try this one, too, so thanks for the recipe and working it all up, etc. Lime, Lemon…what’s not to love about these two recipes that you posted? My lucky day.

    • gaaarp said,

      July 27, 2011 at 8:55 pm


      I see someone’s catching up on her Google reader!

  3. July 24, 2011 at 7:20 am

    […] wanted the citrus curds to use in ice cream — again developing my own recipes for lemon and lime ice […]

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