Key Lime Pie Ice Cream
Key Lime Pie Ice Cream might be a good recipe to expand your main course recipe box. This recipe makes 2 servings with 1639 calories, 32g of protein, and 83g of fat each. For $4.03 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. It is perfect for Summer. 64 people were glad they tried this recipe. A mixture of waffle cones, shortbread cookies, sweetened condensed milk, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 30 minutes. It is brought to you by Café Johnsonia. With a spoonacular score of 87%, this dish is awesome. Similar recipes include Key Lime Pie Ice Cream, Key Lime Pie Ice Cream, and Key Lime Ice Cream Pie.
Servings: 2
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
4 large egg yolks
½ cup evaporated cane juice (or granulated sugar)
1 cup heavy cream
¾ cup fresh key lime juice
pinch salt
crumbled graham or shortbread cookies, for sprinkling (I used gluten-free gingersnaps)
14 ounce can sweetened condensed milk
cones or bowls, for serving
1½ cups whole milk
Equipment:
whisk
kitchen thermometer
sauce pan
bowl
frying pan
ice cream machine
sieve
Cooking instruction summary:
Heat sweetened condensed milk, milk and cream in a 3-quart sauce pan. Be careful not to let it boil, but it should be very hot.In a medium bowl whisk egg yolks with sugar and pinch of salt until thick and lighter in color. Slowly drizzle the hot milk and cream mixture into the yolks, whisking constantly. When all of the hot milk/cream has been added, return the mixture to the pan and cook gently over medium heat until an instant read thermometer reaches at least 160 degrees F, preferably 170 degrees F, but no more than 180 degrees, or the custard will curdle. Remove from heat and pour through a fine mesh sieve.. Stir in the fresh key lime juice and lime zest, if using. Cover and let chill until very cold.Churn in ice cream maker according to manufacturer directions.
Step by step:
1. Heat sweetened condensed milk, milk and cream in a 3-quart sauce pan. Be careful not to let it boil, but it should be very hot.In a medium bowl whisk egg yolks with sugar and pinch of salt until thick and lighter in color. Slowly drizzle the hot milk and cream mixture into the yolks, whisking constantly. When all of the hot milk/cream has been added, return the mixture to the pan and cook gently over medium heat until an instant read thermometer reaches at least 160 degrees F, preferably 170 degrees F, but no more than 180 degrees, or the custard will curdle.
2. Remove from heat and pour through a fine mesh sieve.. Stir in the fresh key lime juice and lime zest, if using. Cover and let chill until very cold.Churn in ice cream maker according to manufacturer directions.
Nutrition Information:
covered percent of daily need
