This is another Philadelphia-style ice cream, so no egg yolks to fiddle with – just whisk a few ingredients together, chill and churn. I did up the fat content of the recipe some by substituting whole milk in place of 2%, just to ensure I’d wind up with a really creamy consistency for the ice cream. To mimic the crust, crushed graham crackers are stirred into the ice cream and also added as a garnish. You really do wind up with a treat that’s reminiscent of the pie. This key lime pie ice cream was the perfect way to cap off a great summer weekend!
By Tracey
Key Lime Pie Ice Cream
adapted from Cooking Light
Ingredients:
- 1 1/2 cups whole milk
- 1/2 cup freshly squeezed key lime juice
- 1/2 cup heavy cream
- pinch of salt
- 1 (14 oz) can fat-free sweetened condensed milk
- 1/3 cup coarsely crushed graham crackers, plus extra for garnish
- Key lime wedges, for optional garnish
Directions:
In a large bowl, whisk the whole milk, lime juice, heavy cream, salt and sweetened condensed milk together. Cover the bowl with plastic wrap and chill until the mixture is very cold, at least a few hours.
Freeze in your ice cream maker according to the manufacturer’s instructions. In the last minute of churning, add the crushed graham crackers. Transfer the ice cream to an airtight container and freeze until firm, at least 1 hour. Garnish with additional crushed graham crackers and lime wedges before serving.
Makes about 1 quart.
