Low Fat Key Lime Ice Cream No Churning Food

KEY LIME ICE CREAM

Steps:

• 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.

LOW FAT KEY LIME ICE CREAM (NO CHURNING)

Steps:

• In large bowl, combine limeade with lime juice and stir well.
• Add sweetened condensed milk, and stir until smooth and uniform.
• Fold in cool whip until smooth, being careful not to stir to the point that the cool whip breaks down.
• Pour into individual bowls or one large freezer-safe container.
• Freeze four hours or until set.

BEST EVER LOW FAT CUSTARD ICE CREAM

Steps:

• Put eggs, sugar, flour, and part of milk in blender.
• Blend well.
• Add remaining ingredients.
• Cook on low heat until the mixture thickens slightly.
• Cool and refrigerate until you are ready to churn.

KEY LIME ICE CREAM

Steps:

• Combine first 4 ingredients, stirring with whisk.
• Pour mixture into the freezer can of a 2-quart ice-cream freezer and freeze according to manufacturer's instructions.
• Spoon ice cream alternately with crushed graham crackers and whipping top into a freeze-safe container; freeze 2 hours or until firm.

KEY LIME ICE CREAM

Steps:

• Bring the cream to a simmer in a medium saucepan; slowly beat the hot cream into the egg yolks in a medium mixing bowl.
• Pour the entire mixture back into the saucepan and place over low heat.
• Stir constantly with a whisk or wooden spoon until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
• Remove pan from heat and pour the hot custard through a strainer into a large, clean bowl.
• Let the custard cool slightly, then stir in the sweetened condensed milk and key lime juice.
• Cover and refrigerate until cold or overnight.
• Stir the cold custard well; then freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
• When finished, the ice cream will be soft but can be eaten; for firmer ice cream, transfer to a freezer-safe container and freeze several hours or overnight.
• *Margarita Ice Cream-add ¼ cup tequila and ¼ cup orange liqueur before freezing.

TRULY FAT FREE TRULY DELICIOUS ICE CREAM!

Steps:

• Beat together egg substitutes, sugar, and vanilla well (I do this by hand, but I guess you could use a hand-mixer).
• Add half and half and milk and beat well.
• Keep in refrigerator until ready to use or use immediately if still very cold.
• Pour into ice cream maker and let churn for 25-30 minutes (or follow the instructions that came with your machine for freezing).
• If adding anything, add 5 minutes before freezing process is done.
• You can play around with different extracts and add-ins to come up with various flavors (I think mint extract with chocolate chips would be good).