Monday, June 16, 2008

Key Lime Pie Ice Cream

Summer may not be here officially, but the evenings of grilled dinners and cool desserts has found us. We celebrated Father's Day with Key Lime Pie Ice-Cream. I pulled the recipe from Cooking Light several years ago. I've fussed with it and have found that though substituting different milks (skim, 1 % or fat free half and half) does still result in great tasting ice cream, the textures just don't come out right, you need a little fat to keep it smooth and creamy and not hard and icy. If you don't have the cream or milk you can always substitute evaporated milk, but your ice cream ends up un-scoopable after 24 hours.

Key Lime Pie Ice-Cream

Mix above ingredients together and freeze in an ice-cream maker for about 25 minute to 1/2 an hour. Transfer to a container and freeze. We always serve this with graham crackers as a garnish, or make ice cream sandwiches between two graham crackers. If you add a little dark chocolate sauce it is almost reminiscent of frozen key lime pie from the

Key Lime Pie Ice Cream Recipe - Dairy -

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