I know it wasn’t too long ago that I made that fantastic Oreo Key Lime Pie. It really was delicious and so refreshing served cold right out of the fridge. I have mentioned how outlandishly hot it is around here haven’t I? Have I gone on to tell you how much I loath Virginia in the summer? Ah-hem. Anyway…I thought that same lime-y goodness would be great, but it needed to be even colder…you know, like frozen!
Lucky me, I stumbled upon a great recipe for Key Lime Pie Ice Cream over at Tracey’s Culinary Adventures. Let me just take a moment to tell you that Tracey’s Culinary Adventures truly are fantastic. She is on fire! You just have to take a peek at her blog. Just recently I’ve posted three delicious recipes I’ve found there: Mile High Buttermilk Biscuits, Blueberry Buttermilk Cornmeal Pancakes and now this Key Lime Pie Ice Cream. Everything so far has been absolutely to die for! Really…you have to go see for yourself. And there is a new recipe posted nearly every day! How amazing! Where does she find the time! But back to this gorgeous Key Lime Pie Ice Cream…
This ice cream comes together very easily. Although the recipe does not call for it, when I make ice cream I generally do it in a two day process. On the first day I mix up the ingredients and then let them sit in the refrigerator overnight, so that the mixture is good and chilled. I then pop it in the ice cream maker the next day and let it churn away before I put it in the freezer for an hour or so before I plan to serve it. However, this recipe only calls for you to chill the ingredients for a few hours before churning. You can help it chill quicker by placing it in an ice cube bath while in the refrigerator. Believe me, you will be happy with the results. This ice cream is smooth and creamy and has that refreshing lime zing. The graham crackers, which are swirled through the ice cream as well as sprinkled over the top, are very remniscent of the namesake pie and provide a great crunchy texture. And like all ice cream, it is nice and cold. Just what I want and need from a dessert at this time of the year. It makes these intolerable temps just a bit more tolerable. How much longer is it ’til Fall? Hmmm…I suppose I can just kick back and eat a bit more of my Key Lime Pie Ice Cream while I wait.
Key Lime Pie Ice Cream
recipe from: Tracey’s Culinary Adventures
yield: 1 quart
- 1 1/2 cups whole milk
- 1/2 cup freshly squeezed key lime juice
- 1/2 cup heavy cream
- pinch of salt
- 1 (14 oz) can sweetened condensed milk
- 1/3 cup coarsely crushed graham crackers, plus extra for garnish
- Key lime wedges, for optional garnish
In a large bowl, whisk the whole milk, lime juice, heavy cream, salt and sweetened condensed milk together. Cover the bowl with plastic wrap and chill until the mixture is very cold, at least a few hours.
Freeze in your ice cream maker according to the manufacturer’s instructions. In the last minute of churning, add the crushed graham crackers. Transfer the ice cream to an airtight container and freeze until firm, at least 1 hour. Garnish with additional crushed graham crackers and lime wedges before serving.
Enjoy! – and try to stay cool!