Key Lime Pie Ice Cream

This summer favorite takes all the great flavors of a Key Lime Pie in ice cream form. It’s loaded with graham crackers and fresh squeezed key lime juice.

Key Lime Pie Ice Cream

I hope you’re a fan of lemon and lime! This week, I’ve splurged on some Meyer Lemons and Key Limes! It’s the first time I’ve actually every bought them. I was really excited to find them in a larger grocery store!

This week we are baking up a citrus storm! So pucker up and enjoy a Meyer Lemon Angel Cake and some Key Lime Ice Cream!

I’ve made this Key Lime Ice Cream before, many, many years ago. I didn’t have actual Key Limes at the time, so I used some Nellie and Joe’s Key West Lime Juice. It was really good and I was happy with it.

So, if you can’t find a bag of actual Key Limes don’t worry about it.

Custard Based Ice Cream

A custard ice cream is made with cream, sugar and egg yolks. There are four yolks in this recipe and all that fat makes for a thick, creamy ice cream.

My vanilla ice cream has two whole eggs in, so it’s not a true custard. The eggs in this base are fully tempered and then cooled before being churned in an ice cream maker.

I’m glad I have some of this Key Lime Ice Cream waiting for me in the freezer. I think I’ve earned a little TV time.

Of course, that’s after I clean the dinner dishes, make my daughter’s lunch for tomorrow, feed the cats, and check Facebook. A mother’s work is never done!

This recipe is part one of a three-part series including the Meyer Lemon Angel Food Cake and Lemon Lime Angel Food Cake.

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Yield: 2 pints

Key Lime Pie Ice Cream

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Tart and tangy Key Lime Ice Cream with graham crackers makes you think you were enjoying a pie!

Prep Time 30 minutes

Churn Time 30 minutes

Additional Time 8 hours

Total Time 9 hours

Ingredients

• 4 egg yolks (save the egg whites for the Angel Food Cake)
• 3/4 cup sugar (divided 1/4 and 1/2)
• 1/4 teaspoon salt
• 2 cups heavy cream
• 3/4 cup whole milk
• 3 tablespoons Key Lime Juice
• 1 teaspoon Key Lime Zest
• 6 – 10 Graham Crackers

Instructions

1. Whisk the egg yolks, 1/4 cup sugar, and salt in a medium-sized bowl.
2. Prepare a large ice bath of water. The bowl should be large enough to put your medium-sized bowl into.
3. In a medium-sized pot, bring the cream, milk, and 1/2 cup sugar to a simmer over medium-low heat. Stir the milk so that a skin doesn’t form.
4. Temper the eggs by adding a 1/2 cup of the hot cream to them while whisking constantly. Keep the whisk moving while adding the milk so that you don’t cook the eggs. Once it’s whisked in, pour it back into the milk and continue heating and whisking until it reaches 175℉ on a candy thermometer.
5. Strain the custard through a fine-mesh sieve back into the bowl and then place the bowl into the ice bath to cool. Stir in the Key Lime Juice and Zest and let cool.
6. Cover and place in the fridge for 4 hours to overnight.
7. Follow the instructions for your ice cream machine. I used a KitchenAid Ice Cream Maker Attachment to make my ice cream.
8. Transfer the ice cream to a large container and fold in the graham crackers. I liked the larger chunks in mine, but make them as you prefer.
9. For best results, freeze overnight.

Notes

Key Limes aren't in season? No problem. I like to use Nellie & Joe's Key Lime Juice.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Nellie & Joes: Key West Lime Juice
• 
  Kitchen Aid Ice Cream Attachment

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