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Kiwi Lime Ice Cream


  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar, divided
  • zest of 3 limes, plus juice of 1 lime
  • 3 large egg yolks
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 kiwi, peeled


  1. Before starting, make sure your ice cream maker/container doodad has already been in the freezer, at least overnight.
  2. In small food processor, mix together 1/2 cup sugar and lime zest to make your “lime sugar”. Set aside.
  3. In a medium saucepan, heat cream and milk over medium heat. Stir in “lime sugar,” vanilla, and salt and cook until sugar is dissolved, stirring frequently (about 4-5 minutes). Remove from heat.
  4. Add kiwi to food processor and blend it until it’s a thick sauce. Set aside.
  5. In a large bowl, whisk together the egg yolks and 1/4 cup sugar. Whisk heavily for several minutes.
  6. Slowly, in small batches, whisk the cream mixture into the egg yolks. You don’t want to end up with scrambled eggs, so slow, small batches is the key to success! Keep the whisking constant. Once all the cream has been whisked into the egg yolks, pour everything back into the pan and cook over medium heat (medium-low heat if your stove-top runs hot) and cook until the temperature of the mixture reaches 170°F) stirring semi-frequently. This takes about 10 minutes and you want to stir enough so that your cream mixture doesn’t start to get a film on the top or bottom of the pan. It should not be boiling, bubbling, or simmering.
  7. When temperature has reached 170°F, remove from heat and pour into a medium bowl and let it cool to room temperature. Cover and refrigerate overnight.
  8. After your ice cream mixture has been chilled, pour it through a fine-mesh sieve to strain out the bits of lime zest and kiwi seeds. Once most of the liquid has been strained, press solids into the sieve with a spatula to squeeze out any hidden ice-cream-goodness left in there. Discard solids.
  9. Add the juice of one lime and give it a quick whisk to combine.
  10. Churn ice cream according to your ice cream maker’s instructions (mine churned for about 20 minutes).
  11. Immediately enjoy as a soft serve or hard freeze it in your freezer.


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