Key Lime Pie Ice Cream

5.0 7
5 stars
(7)
Photo: Jennifer Davick; Styling: Amy Burke
Recipe from Southern Living

Enjoy homemade Key lime pie ice cream by flavoring a simple ice cream custard base with Key lime zest, Key lime juice, and graham cracker crumbs. 

Ingredients

  • 1/2 cup granular sweetener for ice cream*
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups 2% reduced-fat milk
  • 1 cup half-and-half
  • 1 egg yolk
  • 1 teaspoon Key lime zest
  • 1/3 cup Key lime juice
  • 1/2 cup coarsely crushed graham crackers

Preparation

Hands On: 20 Minutes
Total: 9 Hours, 20 Minutes

  1. 1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.
  2. 2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly.
  3. 3. Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.
  4. 4. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions; stir in Key lime zest, Key lime juice, and crushed graham crackers halfway through freezing. Let stand at room temperature 5 to 10 minutes before serving.
  5. *Granulated sugar may be substituted.
  6. Note: We tested with Whey Low 100% All Natural Granular Sweetener for Ice Cream. Get 20% off any time you order from wheylow.com. Coupon code: SouthrnLvg

Notes

Total time does not include freezing.


June 2011

Nutritional Information

  • Calories: 104
  • Fat: 6g
  • Saturated fat: 3g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.0g
  • Protein: 4g
  • Carbohydrate: 21g
  • Fiber: 0.0g
  • Cholesterol: 42mg
  • Iron: 0.0mg
  • Sodium: 102mg
  • Calcium: 106mg