Thursday, July 25, 2013

DIY Key Lime Pie Ice Cream

Ever since we've discovered key limes here, we've fallen in love with every recipe I've incorporated their flavor into. I made this key lime pie ice cream for our anniversary, and it is amazing. Basically, you make key lime curd and vanilla custard (just like for vanilla ice cream) mix them together and freeze. Add graham cracker bits, toasted coconut, or whipped cream for extra special touch.

Because the lime curd adds extra sugar and butter, this is by no means a diet recipe, but works much more easily than most recipes to freeze and keep in a regular freezer. It stays softer and creamier. I'm thinking all homemade ice cream could be improved with butter since this Key lime pie ice cream and this caramel ice cream are both so amazing. When in doubt, add butter.

Key Lime Pie Ice Cream Recipe

Key Lime Curd

  • 1 cup sugar
  • 3 eggs
  • 1/3 cup fresh Key lime juice
  • 1 Tbsp freshly grated key line zest
  • 1/4 cup  butter cubed
  1. Combine eggs and sugar in a sauce pan or double boiler. Then stir in lime juice and  zest.
  2. Simmer in a sauce pan or double boiler for 10–15 minutes or until thickened.
  3. Pour through a strainer to remove any egg white particles if necessary/desired.
  4. Add cubed butter and stir until melted and well incorporated.
  5. Allow to cool; the curd will continue to thicken.
In the meantime make the vanilla custard.

Vanilla Custard

  • 3/4 cup sugar
  • 1 1/2 cups whole milk (divided)
  • 4 egg yolks
  • 3/4 cup heavy (whipping) cream
  • 1 tsp vanilla
  1. Get out all of the ingredients, as well as a saucepan, a small bowl, a mixing bowl, a whisk, a spatula, measuring cups, and spoons. 
  2. Begin heating 1 cup of milk and sugar slowly in a saucepan. Whisk egg yolks, and begin adding some of the warm milk mixture to the egg yolks. When the egg yolk mixture is warm, add it into the milk mixture, and continue heating over low heat, stirring frequently until the custard thickens enough to coat the spatula or spoon.
  3. Pour 1/2 cup milk and 1 cup cream into the mixing bowl. Add the custard into the milk and cream. If the custard has any lumps, pour through a strainer when adding it to the milk and cream. Add vanilla, and stir well.
Once both the curd and the custard have cooled, stir together until well incorporated.

At this point, you can freeze this mixture in an ice cream maker if you have one. Or if you don't have an ice cream freezer, simply mix all ingredients in a freezer safe bowl or pan and follow the instructions here to freeze in your regular freezer.

You can either mix in graham cracker bits (store bought or even homemade) and/or toasted coconut to the ice cream while it is freezing, while it is still slightly soft, or simply add any desired garnish(es) right before serving.

Makes 1 generous quart/liter/

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