Key Lime Pie Ice Cream

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

Preparation 30 mins
Total Time 0:30


  • 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


  1. Whisk the egg yolks, ¼ cup sugar and salt in a medium sized bowl.
  2. Prepare an ice bath of water.
  3. In a medium sized pot, bring the cream, milk, and ½ 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 ½ 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.
  5. 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.
  6. Cover and place in the fridge for 4 hours to over night.
  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.


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