Truly Key Lime Pie Ice Cream
Course: DesertsCuisine: EuropeanPrep Time
10 mins
Cook Time
10
minutesAdditional Time
1
minuteTotal Time
1 hr 20 mins
Servings
24
Yield
3 quarts
Ingredients
2 cups — whole milk
1 (14 ounce) can — sweetened condensed milk
1 (12 fluid ounce) can — evaporated milk
⅔ cup — heavy cream
1 cup — white sugar
1 (3 ounce) package — lime-flavored gelatin powder (such as Jell-O)
2 — egg yolks, beaten
1 cup — lime juice
2 teaspoons — lemon extract (Optional)
6 — whole graham crackers
Directions
- Combine whole milk, sweetened condensed milk, evaporated milk, and heavy cream in a saucepan over low heat until warm, whisking frequently. Once hot to the touch, whisk in sugar and gelatin powder, stirring constantly until sugar and gelatin are completely dissolved. Whisk in egg yolks; remove from the heat. Stir in lime juice and lemon extract.
- Pour mixture into an ice cream maker and freeze according to the manufacturer’s instructions. (This recipe takes a bit longer to set up than the usual ice cream.)
- Once thick, open canister; evenly place large graham cracker pieces on each side. They will break into smaller pieces as machine churns; churn about 5 minutes more. Transfer to an airtight container (I like to use 1 gallon resealable freezer bags), seal, and freeze until solid.
Source:
