Monday, June 27, 2011

Key Lime Pie Ice Cream

can't wait to try this...heard it is the best!!!
Key Lime Pie Ice Cream

2 large eggs
1 1/4 cups white sugar
4 egg yolks
2 1/4 cups half-and-half cream
3/4 cup key lime juice

graham cracker crust mixture
2 sticks of butter
about 2 cups graham cracker crumbs
about 1 cup sugar
I did not measure, you want it to be wet, not a dry mixture. I put it in the fridge for it to harden. When ice cream is done, I rolled the mixture into strips and dropped it into ice cream machine a little at a time and turned machine back on, then add more. Just don't mix to long, you don't want the crumb mixture to break up

1.Whisk together the eggs, egg yolks, sugar, lime juice in a saucepan over medium heat until well-blended. Continuously stir the egg mixture with a wooden spoon until thickened, 7 to 8 minutes. The mixture should be thick enough to coat the back of the spoon. Remove from heat, and stir in the half and half until smooth. Strain the mixture through a fine sieve set over a clean bowl. Cover and chill the mixture in the refrigerator, stirring occasionally, until cool, about 1 hour.
2.Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
This makes 1 quart

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