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.
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.
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.
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.
*Granulated sugar may be substituted.
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
I like the sweet, tart taste of Key Lime. This did have the tartness of limes, but I did not find it sweet at all. If I do give this one more try, I may add more sugar in the cooking process and perhaps try the whipping cream. I did appreciate the advice to add the graham cracker at the very end
This was a hit with the folks at work! I couldn't find key limes so I just used limes and it still was great! 1 suggestion: Add in the graham crackers right before you finish mixing so they don't get pulverized or mushy...
Will make again!
Yum! This was delicious. A close comparison to one of my favorite local ice cream shops Key Lime Pie Ice Cream! I decided I wanted it really creamy and used heavy whipping cream instead of milk. It is really creamy and delicious! My husband who is not a big fan of key lime really enjoys this as well. Can't wait to make it again!!
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.