Key Lime Pie Ice Cream

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My sister Lauren sent me a link to this recipe. I was skeptical at first because I wasn’t sure about lime ice cream (lime ice yes, but ice cream?) and I also tend not to like ice creams that are made with sweetened condensed milk, but she convinced me to give it a try.  Wow, is this ice cream good!   It’s tangy and sweet at the same time.   It’s just like eating a piece of frozen, creamy key lime pie.

This recipe is adapted from Cooking Light.   It has been adapted to beef it up with a little more fat.   They call for low fat milk and fat-free condensed milk.   I used full-fat versions of both of them and the result was delicious! You want to make sure you find key lime juice. Regular lime juice won’t be the same. This is an easy ice cream recipe because you don’t have to make a custard – just mix the ingredients together and dump them in the ice cream maker.  Voila, delicious ice cream.

Key Lime Pie Ice Cream
Recipe adapted from Cooking Light

1 1/2 cups whole milk
1/2 cup bottled Key lime juice (such as Nellie and Joe’s)
1/2 cup whipping cream
Dash of salt
1 (14-ounce) can sweetened condensed milk
6 graham cracker sections (one whole graham cracker (with four segments) and one half graham cracker (2 segments)), coarsely crushed, divided

Combine first 5 ingredients, stirring with a whisk. Pour mixture into freezer bowl of an ice-cream maker, and freeze according to manufacturer’s instructions. Stir 1/3 cup graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 teaspoon graham crackers.

Yield: 6 servings

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