Fresh Lime/Rum Ice Cream

I had forgotten about this wonderful Ice Cream until I was in the back garden picking limes from our fabulous tree. This tree is ever-bearing but after the October high winds I wondered if all the blossoms would start again. Sure enough hundreds of limes are there again!

I do have a Simac Gelato/Ice Cream  Magnum from Italy, so I brought it out onto the counter to start.


Electric  Ice-Cream machine

  • Fresh lime juice( from about 10 limes, wash, vegetable peeler for zest, squeeze, and have about 1 1/8  cups strained juice)
  • 2 cups sugar
  • 1 qt half and half
  • 1 Tbsp.light corn syrup
  • 2 Tbsp. Myers Dark rum
  • 1/2 tsp. Kosher salt


  1. Combine peel and sugar in processor; with sharp blade process until peel is very finely minced and sugar is almost liquid
  2. Add juice, pulse to combine, scrape into large mixing bowl.
  3. Stir in half and half and salt. Add corn syrup.
  4. Add Rum. Be careful adding rum as more than 2 Tbsp might impinge freezing.,
  5. Strain out any peel bits, then freeze according to machine directions (about 1/2 a hour). Put in freezer to finish.
  6. This zippy lime flavor is good for about 1 week.
  7. Place plastic over ice cream to prevent crystals.
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