Rating: 5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 7

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. 

Recipe by Southern Living June 2011

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Jennifer Davick; Styling: Amy Burke

Recipe Summary

hands-on:
20 mins
total:
9 hrs 20 mins
Yield:
Makes about 1 qt. (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

Chef's Notes

Total time does not include freezing.

Nutrition Facts

104 calories; fat 6g; saturated fat 3g; mono fat 2g; poly fat 0g; protein 4g; carbohydrates 21g; fiber 0g; cholesterol 42mg; iron 0mg; sodium 102mg; calcium 106mg.
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