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.
This post almost didn’t make it out this week. On Thursday, I was taking some pictures and my tripod completely broke! The head snapped clean off in my hand. I couldn’t believe it! I take my photos with a nice macro lens and I usually have my shutter speed pretty low, so not using my tripod was almost impossible. I fought so hard NOT to use a tripod, but finally gave in and now, a year later, I can’t live without one.
My husband and I searched at our favorite store (Amazon) and found this Ravelli tripod that was reasonably priced. I don’t feel ready for a $300 tripod, even though I’m sure they are totally worth it.
I was so happy to get the tripod on Saturday! However, it was a rainy and miserable day, so there were no photos to be taken, even though everything was made and waiting 🙁
Thankfully Sunday was a wonderful day! I got all my photos done. Played with the new tripod. And got this post done! Oh, and I also walked 12,000 steps, did all the dishes, folded laundry, played with my kid, got rid of our guest bed, and made dinner…. It was a busy Sunday!
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!
- 4 egg yolks (save the egg whites for another recipe)
- 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
- Whisk the egg yolks, 1/4 cup sugar and salt in a medium sized bowl.
- Prepare an ice bath of water.
- 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.
- Temper the eggs by adding a 1/2 cup of 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.
- Strain the custard 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.
- Cover and place in the fridge for 4 hours to over night.
- Follow the instructions for your ice cream machine. I used a [url href=”http://www.amazon.com/gp/product/B0002IES80/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0002IES80&linkCode=as2&tag=pinsizbak-20″ target=”_blank”]KitchenAid Ice Cream Maker[/url] Attachment to make my ice cream.
- 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.
- For best results, freeze overnight.