Pour juice in a large mixing bowl.
Add the lime juice to the bowl through a sieve to catch the seeds.
Add the powdered sugar and whisk to dissolve.
Whisk in the cream and keep whisking until soft peaks form in the dainty pink cream.
Spoon and smooth the ice cream into a rigid plastic container with a tight-fitting lid. Freeze for at least 4 hours or overnight.
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|Serving Size: 1 Serving (67g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 100 (71%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 40.8mg||13 %|
|Sodium 13.6mg||0 %|
|Potassium 80.9mg||2 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 10.1g|
|Protein 0.7g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 140
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