So it’s finally summer around our neck of the woods and all my kids can think about is homemade ice cream and popsicles and how many hours they can spend outside playing each day. All good things, I think. Isn’t that really what summer is about? We ushered in summer vacation with the inaugural batch of summer ice cream–Key Lime Pie Ice Cream. And it was a hit, just as I suspected it would be.
This recipe is actually a bit of an update to one of my older recipes from 2006. I decided it was time for a little facelift and so I left out the cream cheese and made this ice cream taste more like Key Lime Pie and less like cheesecake. A good move, I think, though my hubby said he actually missed the cream cheese a little bit. In any case, Key Lime Pie Ice Cream is pretty great and it’s something that you’ll start to crave.A little scoop of ice cream topped with crumbled ginger cookies (Trader Joe’s gluten-free, of course) is the perfect dessert when you’re ready to kick back, open the windows and watch the latest episode of your favorite TV show. We did just that as a family and had a great time. I can’t remember for the life of me what we watched–and it was just a few days ago. But I do remember looking at my little people and being happy to have them around for a few more hours a day.
A homemade ice cream that tastes just like key lime pie - complete with cookie crumbs!
14 ounce can sweetened condensed milk
1 cup heavy cream
1½ cups whole milk
¾ cup fresh key lime juice
4 large egg yolks
½ cup evaporated cane juice (or granulated sugar)
crumbled graham or shortbread cookies, for sprinkling (I used gluten-free gingersnaps)
cones or bowls, for serving
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.