Lemons and limes are the refreshing tastes of the summer, along with a big scoop of ice cream. A few years ago I thought about turning key lime pie and ice cream into one, but I never did try it. Why oh why did I take this long to finally give in?
At the LA food blogger meeting I attended a few weeks ago, a fellow food blogger, Nancy, brought us each a bag of beautiful juicy key limes from Melissa’s produce. Of course, I had to finally make this ice cream! The recipe is very simple with few ingredients. As with any ice cream recipe, you do need to have patience as the batter chills in the fridge before you’re able to freeze it. But, rest assured, this particular tangy ice cream is well worth the wait!
Because I’m sharing so many ice cream recipes this month, I want to also share my ice cream maker with you! One lucky reader will win a Cuisinart Ice Cream maker by heading over to my Facebook page. The contest rules will be posted on the page later today, which means you will want to visit and “like” it so you will be notified right away when the contest begins.
Key Lime Pie Ice Cream
Yield: 6 servings
1 (14 oz.) can sweetened condensed milk
1 1/2 cups heavy whipping cream
1/2 teaspoon lime zest
2/3 cup lime juice
4 to 6 graham crackers, coarsely chopped
In a medium bowl, mix all the ingredients together except the graham crackers. Chill overnight in the refrigerator. The next day, freeze according to your ice cream maker’s manufacturer’s instructions. Stir in the graham crackers and transfer to a freezer container. Freeze for several hours.
Source: Adapted from The Neely’s, via The Food Network.