Tuesday, July 31, 2012

Key Lime Pie ice cream

Don't you just love recreating your favorite desserts into something quicker, easier, and just as tasty?

 Me too.

I thought since today is the last day of National ice cream month and all, I'd share with you one of my favorite desserts, in ice cream form, of course.

How does Key lime pie ice cream sound to you? Because to me, it doesn't get any better than this.

Words cannot even begin to describe how close this ice cream comes to the real thing. I mean, it really does taste like key lime pie! Really. No, really. I'm telling the truth. This ice cream uses sweetened condensed milk, lime juice, half and half, and even has graham cracker crumbs sprinkled throughout in order to achieve that just right key lime pie taste. It isn't a custard based ice cream either, meaning no eggs to worry about which makes it a much quicker ice cream to simply throw together. So, if you're just now getting around to churning out some homemade ice cream this year, give this recipe a go. For those of you key lime pie fans out there, you certainly won't regret it!

Key Lime Pie Ice Cream:
Recipe adapted from My Baking Addiction's Key lime pie ice cream
  • 2 cups half and half
  • 1/2 cup whole milk
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup of freshly squeezed lime juice (from about 4-6 limes)
  • zest of 2 limes
  • a dash of sea salt
  • 4 graham crackers, crushed
In a large bowl,  whisk together the half and half, lime juice, lime zest, sweetened condensed milk, whole milk, and salt. Freeze in your ice cream maker according to manufacturer's instructions. Ice cream will be fairly soft when it's finished, so when your scooping it into a freezer safe tub, mix in the graham crackers throughout. Freeze for at least 2 hours until ice cream is firm enough to scoop. Enjoy!

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