Friday, July 11, 2008

Key Lime Pie Ice Cream

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Dinner was a bust... as in not cooking what I had planned. My hubby picked me up from work and we ended up going to one of our fave Asian restaurants for dinner, Joy Yee's. If you live in Chicago, you know Joy Yee's pretty well... and if you live in Chicago and don't, you better find a way to Joy Yee's soon!

But I do have a recipe to share... for Key Lime Pie ice cream! I've been on a key lime kick lately and I was due for another creamy concoction from my ice cream maker. I initially wanted to use a recipe calling for egg yolks that require no cooking/tempering. Instead, I used this recipe, adapted from My Recipes.Here's my adaption of Key Lime Pie Ice Cream:

1 1/2 cups whole milk
1/2 cup bottled Key lime juice
1/2 cup whipping cream
Dash of salt
1 (14-ounce) can sweetened condensed milk
1/3 cup graham cracker crumbs
Key lime wedges (optional)

Combine first 5 ingredients, stirring with a whisk. Pour mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Stir 1/3 cup graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 teaspoon graham crackers. Garnish with lime wedges, if desired. **I'm also submitting this to the Got Milk? blogging event, hosted by Linda of Make Life Sweeter. She's accepting recipes using milk, so if you have one, share it!**

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