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Key Lime Ice Cream Pie
January 19, 2011
I couldn't decide what to name this creation. Key Lime Pie ice cream or Key Lime ice cream pie? Ultimately I decided that the key lime ice cream was in the pie, and so it should be named a pie. But who really cares? This ice cream tastes awesome!
Over the holidays, my brother- and sister-in-law made me their version of key lime pie ice cream. I only got a small taste before I had to rush out the door for other holidays visits, but the flavor was inspiring. They made a key lime ice cream base and added pieces of graham cracker crust as mix-ins. When I returned home from my holiday trip I knew I had to make this ice cream. I bought a ready made graham cracker crust to use as the mix-in, but then I thought why not make an ice cream pie? So into the pie crust the ice cream went.
This pie is the best of both worlds. Cold and smooth ice cream snuggled inside a crunchy crust. My husband says this recipe is a keeper. I think so too. Hopefully that means he'll keep me around too:) Enjoy!
Key Lime Ice Cream Pie
Recipe made using adapted ice cream base recipe from Jeni Britton Bauer
If you can find them, use fresh key limes in this recipe. It is a lot of squeezing but you won't be sorry. One pound of key limes will yield about 1/2 cup (8 Tablespoons) key lime juice, leaving you with a little left over to use in a cup of limeade. If you can't find key limes, you can substitute regular limes or bottled key lime juice (additional bottled juice may need to be added given that is has less flavor than fresh juice).
2 cups whole milk (500 ml), divided
1 ¼ cups (313 ml) heavy cream
3/4 cup (150 g) sugar
1/8 cup corn syrup (30 ml)
1 Tablespoon + 1 teaspoon (11 g) cornstarch
1/8 teaspoon kosher salt
6 Tablespoons fresh key lime juice
6 ounce ready-made graham cracker crust (or you overachievers can make a homemade crust:)
Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. Set a fine mesh sieve over the bowl and set aside.
In a large saucepan, combine the remaining milk with the heavy cream, sugar and corn syrup. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
Gradually pour the hot milk mixture (through the sieve) into the medium bowl. Whisk in salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cool, about 20 minutes. Once cooled to room temperature, add the key lime juice. Whisk until combined with milk mixture.
Chill the mixture thoroughly (at least 4 hours or overnight). Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. When ice cream is finished churning, scoop into the graham cracker crust and smooth top (there may be a little left over). Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.
Slice, top with whipped cream, and enjoy!
Reader Comments (9)
Sounds so refreshing.
Sounds great. You may just need to make this one for us when we visit in March. Yum!
Key Lime pie is my very favorite- This looks like a perfect alternative! Gorgeous photo- thanks for sharing!
Yum, ice cream is the one thing I never turn down. This sounds like the best key lime pie ever. I have a new linky on my blog called "Sweets for a Saturday" and I'd like to invite you to stop by and link this up. http://sweet-as-sugar-cookies.blogspot.com/2011/01/sweets-for-saturday-1_21.html
I have become a big fan of key lime over the past year. I bet this pie is delicious.
Oh my yes... that looks like it would taste like summer! Maybe if I made it now it would keep this big old snow storm at bay!
Looks like a dreamy slice of heaven. Very much a great delight especially in a nice warm tropical place.
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ive had ice cream pie and it was soooo nice :P
i love ice cream pie only had it once tho