Key Lime Pie Ice Cream

Here in the city, it has been cold and rainy for the whole week.  Our little sunny and warm tease we got this weekend is still lingering in everyone’s minds, and we are hoping the potential snow is just a sick joke.  On Sunday, when the sun was shining bright and I was about to go for a bike ride, I begged Michael to take off early Wednesday so he, our roommate Kyle, Trapper and I could spend the day at the park playing tennis and hanging out by the lake.  Of course, my dreams were washed into the sewers along with the inches that kept pouring down, so I decided to make a summer treat instead.  Key lime pie ice cream!



Key Lime Pie Ice Cream (adapted from this blog)

  • 1 T lime zest
  • 12 c lime juice
  • 3/4 c sugar
  • pinch of salt
  • 1 c milk (as you know by now, I never have cow’s milk in the house.  I was worried that almond milk might ruin it, but it didn’t!)
  • 4 egg yolks
  • 2 c cream
  • 1/2 c graham crackers, crushed

Mix lime zest, juice, sugar, and salt into a bowl and let sit in the fridge while you prepare the rest.

Heat the milk over medium heat until boiling.  Remove from heat and whisk 1/4 c milk into egg yolks.  Whisk in a little more.  Whisk egg/milk mixture back into pan and stir constantly over medium heat.  DO NOT stop stirring, as the eggs will begin to scramble.  Once the mixture is frothy, thickened, and able to coat the back of a spoon, remove the custard from the heat and place in a bowl.  Set in fridge and allow to cool completely before continuing.  Once cooled, mix the sugar lime mixture, custard, and cream together in a large bowl.  Once mixture is together, pour into a freezeable container, like a bread loaf tin or sturdy square pan.  Set in the freezer for thirty minutes.

Once time is up, take out of freezer and, using a spatula, mash the side sections into the middle.  The idea is to make sure everything is freezing evenly, and once you begin to churn the ice cream with your spatula  you can tell the bottom is not yet frozen.  Add in graham crackers and churn a little more.  Do this for two more thirty minute intervals.  Once you deem the ice cream frozen enough, dig in and enjoy!



What’s your favorite ice cream flavor?


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