Makes 1 quart
Adapted from: Southern Living
Originally from April 2015 on my old blog
Although it doesn’t exactly feel like it, summer is just around the corner. That means it’s time for summer fruits, iced drinks, barbecues and, most importantly, ice cream. And what screams summer more than Key Lime Pie ice cream?
I actually am not a fan of Key Lime Pie. You know how when you eat something and you throw up afterward, you never want to eat it again? That’s my situation with Key Lime Pie. But it was my boyfriend’s birthday, and Key Lime Pie and ice cream are two of his favorite foods, so when I saw the recipe, I knew I had to make it.
And it was delicious! Even for me, someone who doesn’t like Key Lime Pie. Its taste is refreshing and has a soft sour flavor along with its sweetness. The graham cracker crumbs on the top really make this recipe special, and add an amazing crunch and a new flavor to it (and also makes it seem more like actual pie) so don’t skip ‘em!
I adapted this recipe from the original to make it more creamy as I thought the Southern Living recipe was not fatty enough for my preference, but if you are trying to avoid the extra fat, go with half-and-half and reduced fat milk instead of cream and whole milk. I just like a creamier ice cream, what can I say? I also added green food coloring to the ice cream just because I believe we eat with our eyes first and just having that green tint to the ice cream really brings out the whole lime part of the recipe. Of course, the food coloring is completely optional; without it, the ice cream is just a vanilla-color.
- ½ cup granular sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups whole milk
- 1 cup heavy cream
- 1 egg yolk
- 1 teaspoon Key lime zest
- 1/3 cup Key lime juice
- ½ cup coarsely crushed graham crackers (I used more like 1 ½ cups; in my opinion, the more, the merrier!)
- Green food coloring (optional)
Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and cream. 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 ½-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions (for me, about 20-23 minutes); stir in Key lime zest, Key lime juice, HALF of the crushed graham crackers, and the food coloring (if using) halfway through freezing. Let stand at room temperature 5 to 10 minutes before serving. Serve with the remaining crushed graham crackers alongside to mix in and sprinkle on top as you please.