Lemon-Lime Ice Cream: Just the Recipe

Adapted from The Old-Fashioned Homeade Ice Cream Cookbook by Joyce and Christopher W. Dueker.

Makes about 1 quart


  • 1 1/2 cup sugar
  • 1 cup water
  • 1/4 cup lemon juice (about 1 lemon)
  • 1/2 cup lime juice (about 3-4 limes)
  • 2 cups half and half
  • 2 egg yolks


  1. Combine the sugar and water in a small saucepan and bring to a boil.
  2. Boil for about 7-10 minutes to make a thick syrup.
  3. Remove from heat and add lemon and lime juice. If the syrup seems very runny after adding the citrus juice, return to heat for 2-3 minutes.
  4. Remove from heat and chill in refrigerator until completely cool.
  5. Combine egg yolks and 1 cup half and half in a medium saucepan.
  6. Whisk until there are no egg chunks left, then put over medium-low heat.
  7. Heat until thickened, about 20 minutes. Do not allow to boil.
  8. Remove the custard from heat and chill in refrigerator until completely cool.
  9. When read to make ice cream, combine custard, citrus syrup, and other cup of half and half.
  10. Mix until fully combined.
  11. Chill according to your ice cream maker’s instructions.
  12. Enjoy!

Note: If you do not have an ice cream maker, you can make this using two plastic bags. The texture will not be perfect, but it will thicken. To do this, take one quart-sized plastic bag and fill it with the mixture. You might have to do two batches. Then fill a gallon-sized plastic bag with ice and about 1/3 cup of ice cream rock salt. Put the smaller bag in the bigger bag and shake continuously for about 10 minutes. After 10 minutes drain the excess water from the ice and add additional ice and another 1/3 cup of rock salt. Repeat this process every 10 minutes until ice cream has thickened. It should take about 20-30 minutes.

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