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.
- 14 ounce can sweetened condensed milk
- 1 cup heavy cream
- 1½ cups whole milk
- 2-3 teaspoons finely grated lime zest (optional)
- ¾ cup fresh key lime juice
- 4 large egg yolks
- ½ cup evaporated cane juice (or granulated sugar)
- pinch salt
- For garnish:
- crumbled graham or shortbread cookies, for sprinkling (I used gluten-free gingersnaps)
- cones or bowls, for serving
- Whisk together sweetened condensed milk, cream, milk, and lime zest in a 3-quart sauce pan. Heat over medium, being careful not to let it boil, until very hot to the touch. Remove from heat.
- In a large mixing 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 mixture has been added, return the mixture to the pan and cook gently over medium heat until an instant read thermometer reaches at least 160°to 170°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. Cover and let chill until very cold.
- Churn in ice cream maker according to manufacturer's directions. Transfer churned ice cream to an airtight, freezer-safe container. Freeze until firm enough to scoop. Will keep for up to a month in the freezer. To prevent frost from forming on the surface, press a piece of waxed or parchment paper against the top before putting the lid on the container.
*Need help making ice cream from scratch? You might want to check out my Homemade Ice Cream 101 post.
Here are some of my other recipes using Key limes: