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Key Lime Velvet Ice Cream Recipe

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This recipe for Key Lime Velvet Ice Cream is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Ingredients:  
Ingredients:  
** This is the same version of Lewis' improved version of Lemon Velvet Ice cream (I had made similar alterations to the original recipe). The same recipe is great with Key Lime Juice.
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1-1/3 Cups Nellie and Joe's Key West Key Lime Juice
4 Cups pure cane sugar.
16 Ounces whipping cream (regular or heavy)
8 Cups whole milk (don't use low fat or skim)
Directions:
Directions:
In a large mixing bowl, capable of holding 4 quarts, blend lemon juice and sugar until the sugar is dissolved.
While stirring constantly slowly add the milk to the lemon juice mixture. Add it too quickly and the milk will curdle.
Continue stirring and slowly add the cream.
When all ingredients are well blended transfer mixture to a four quart or larger ice cream freezer. Follow the directions for your particular machine to freeze the ice cream.

 

 

 

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