Here is another fabulous ice cream. I know I am big on not using egg in ice cream. I am going to try an egg custard based ice cream at some point over the summer but so far I'm on a run and still getting to know the ice cream machine so I don't want to try something new just yet.
It's summer and it's hot and at 11:00 am one past Saturday, my sister was already craving something cool. She loves key lime pie and wanted a key lime pie milkshake but I told her to save her money and wait 45 minutes and I would have ice cream ready.
We all loved this ice cream. In fact, it was gone the same day it was made.
I was skeptical about the graham crackers but we all felt that it made the ice cream and took the tartness of the key lime juice of the ice cream.
Key Lime Pie Ice Cream recipe adapted from this recipeon Good Life Eats
1 cup whole milk 1/2 cup bottled Key lime juice (such as Nellie and Joe's
1 cup heavy cream Dash of salt 1 (14-ounce) can sweetened condensed milk
8 graham crackers (2 full cookie sheets), coarsely crushed, divided
1. In a large bowl, combine milk, lime juice, heavy cream, salt and sweetened condensed milk;
Whisk to combine.
2. Pour ice cream mixture into the ice cream maker and freeze. Each ice cream maker is different so estimated time to ice cream is about 30 minutes until frozen.
3. Stir 1/2 cup graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm.
4. Sprinkle each serving with graham crackers.