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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.

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 is a collage of the four recipes that are included in the Lemon Lime Angel Food Cake dessert.

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

Key Lime Pie Ice Cream collage image.
Yield: 2 pints

Key Lime Pie Ice Cream

Key Lime Pie Ice Cream

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.

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    Nutrition Information:

    Yield:

    16

    Serving Size:

    1

    Amount Per Serving: Calories: 199Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 81mgSodium: 91mgCarbohydrates: 18gFiber: 0gSugar: 13gProtein: 3g

    Nutrition information isn’t always accurate.

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    rachel621

    Friday 24th of January 2014

    I love key lime desserts! Thank you. Definitely pinned.

    Karyn Granrud

    Saturday 25th of January 2014

    Thank you. I had the last little bit last night.

    Debi and Charly @ Adorned From Above

    Tuesday 21st of January 2014

    This ice cream looks amazing. Debi @ Adorned From Above

    Karyn Granrud

    Tuesday 21st of January 2014

    Thanks so much. I've still got a bit in my freezer.

    Jelli

    Tuesday 21st of January 2014

    This looks so pretty, Karyn! Way to go finding time to make ice cream. We've got an ice cream maker but I go through spurts of months of ice cream and then nothing for a long time. We're bound for another ice cream rush soon and this recipe looks perfect. Just curious, what lens do you use for your photos? Why is macro best?

    Karyn Granrud

    Tuesday 21st of January 2014

    I know what you mean. I have the KA maker and it takes up some serious room in the freezer. I've gotta plan on making something then commit to making it. I have a Tamron 90mm f2.8 lens. I don't like being "in" the food to get a great close up shot and I have enough room to back up and get a larger shot. Sometimes I do switch back to my 50mm, like if I know I want a square crop for FG or TS. If you have more question, please feel free to send me an email. karyn @ dietersdownfall.com Thanks :)

    angie

    Sunday 19th of January 2014

    recipe sounds yummy come see me

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