Summer Citrus Series: Key Lime Pie Ice Cream Recipe

Key Lime Pie Ice Cream

Ingredients

½ cup plus 1 tbsp. and 1 tsp. graham cracker crumbs

¼ cup plus 1 tbsp. and 1 tsp. granulated sugar

2 ½ tbsp. unsalted butter, melted

2 tbsp. lime zest (from 3 limes)

6 egg yolks

1 14 oz. can sweetened condensed milk

1 cup fresh Key lime juice (fresh key limes are hard to find in my area, I prefer to use ½ cup fresh lime juice and ½ cup bottled key lime juice)

2 cups heavy cream

1 tsp. vanilla extract

-or-

½ cup plus 1 tbsp. and 1 tsp. graham cracker crumbs

¼ cup plus 1 tbsp. and 1 tsp. granulated sugar

2 ½ tbsp. unsalted butter, melted

2 tbsp. lime zest (from 3 limes)

6 egg yolks

2 14 oz. can sweetened condensed milk

1 1/3 cups fresh Key lime juice (fresh key limes are hard to find in my area, I prefer to use 2/3 cup fresh lime juice and 2/3 cup bottled key lime juice)

1 tsp. vanilla extract

1. Place ice and enough water to submerge ice into the wide mouthed bowl.

2. Prepare a smaller bowl by placing a fine mesh strainer into bowl. Sit the smaller bowl in the bowl of ice and water.

3. Combine egg yolks in a bowl and set aside.

4. Place zest, heavy cream and sweetened condensed milk in a heavy bottomed sauce pan and combine.

5. Mix the yolks into the cream mixture. Then add in the lime juice.

6. Cook the mixture over medium-high heat, stirring constantly, until thick enough to coat the back of a spoon.

7. Remove from the heat and mix in the vanilla extract.

8. Pour the mixture through the strainer into the bowl set in the ice bath.

9. Cool the mixture, stir occasionally. Cover and refrigerate until cold, about 2-3 hours.

10. The base can be refrigerated for up to 2 days.

11. Preheat oven to 350 degrees Fahrenheit (177 Celsius).

12. Place a loaf pan or any freezer safe container (to hold finished ice cream) in the freezer.

13. While the base is cooling, combine graham crumbs, granulated sugar and butter in a bowl until well incorporated.

14. Press graham mixture in a flat layer on a quarter sheet pan, the thickness is up to you. Bake for 10 to 15 minutes. Let cool.

15. Freeze and churn the base in an ice cream maker per the manufacturer’s directions.

16. Break up ¼ cup of the cooled graham cracker crust into pieces (shape and size of your choosing).

17. Add the graham pieces to the ice cream 5 minutes before it is done.

18. Transfer the ice cream to the chilled container(s). Cover and freeze until hardened, at least 2 hours. The ice cream can be frozen for up to 2 weeks.

#Lime #IceCream