Monday, July 7, 2014

Key Lime Pie Ice Cream

I pulled the recipe out of Southern Living in 2011.  I think it is about time I tried it.



1/2 c. sugar
2 tbsp. cornstarch
1/8 tsp. salt
2 c. milk
1 c. half and half
1 egg yolk
1 tsp. key lime zest
1/3 c. key lime juice
1/2 c. coarsely chopped graham crackers


Whisk together first 3 ingredients in a large heavy saucepan.  Gradually which in milk and half and half.  Cook over medium high heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly.  Remove from the heat.
Whisk egg yolk until slightly thickened.  Gradually whisk about 1 c.hot cream mixture into yolk.  Add yolk mixture to the remaining cream mixture., whisking constantly.  Whisk in vanilla.
our mixture through a fine wire-mesh strainer into a bowel, discarding solids.  Cool 1 hour stirring occasionally.  Place plastic wrap directly on cream mixture; chill 8 to 24 hours.  
Pour mixture into freezer container of a 1 1/2 quart electric mice cream maker and freeze according to manufacturer's instructions. 
Stir in 1 tsp. key lime zest, 1/3 c. key lime juice and 1/2 c. coarsely crushed graham crackers halfway through freezing.
 Let stand at room temperature 5 to 10 minutes before serving.  



The worst part about this recipe is that it has to sit overnight before freezing.  But it was worth the wait.  



1 comment :

  1. I bet it is so good. Mauri loves key lime pie and we were going to make one today but never got around to it so we are planning on doing it Wednesday when we will be home all day.

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