Key Lime Pie Ice Cream

IMG_6793Key limes. Lots and lots of them.  You see, I got this craving for key lime pie and didn’t exactly want to spend the hours waiting for pie crust to rest, so obviously I made it into ice cream.  Super simple ice cream that doesn’t require making a custard beforehand, because we have already established how little patience I have.  This is the most decadent, tart, and wonderful substitute for a slice of key lime pie. It may not be as good as the slice of heaven from Rick’s Dessert Diner in midtown Sacramento, but it’s close, and that’s just fine with me. 

IMG_6821My kitchen partner-in-crime trudged over to my house with electric ice cream maker in hand to aid in making this magnificent creation.  We zested each painfully small lime and then realized that juicing them gave us a measly drop of juice per half. By all means, feel free to use bottled key lime juice – I love Nellie & Joe’s Famous Key Lime Juice, if you want a short cut. This recipe already only takes about ten minutes of mixing the base before freezing, but the easier the better!  IMG_6717

This recipe reminds me of the long summer we get in California, spent walking around with my pups. Ladybug sat patiently and modeled as I took in yet another incredible sunset on the American River.   Night after night, it’s this incredible.  This summer has been so relaxing, being able to spend it with family and adventuring around the country.  I hope this recipe reminds you of something sweet and summery. If not, what reminds you of summer? What do you have left to cross of your summer bucket list? Let me know it the comments below! 

IMG_6789Key Lime Pie Ice Cream

1 ½ cup Sweetened Condensed Milk

1 ½ cup Heavy Whipping Cream

1 cup Key Lime Juice

2 T Lime Zest

Graham Crackers to garnish

Mix condensed milk, cream and lime juice together in medium sized bowl. Add zest and mix thoroughly.  (Note: you may need to double recipe if your freezer is larger than 4 Quarts).

Make sure paddle is sat in groove before placing top on canister. I always use a layer of plastic wrap to make sure no rock salt ruins the ice cream mixture in the process.  Layer ice and rock salt around canister and follow instructions on maker to freeze.  If you’re using a hand crank mixer, when the handle gets hard to turn, the mixture is frozen.  For the motorized freezers, make sure to listen to the motor so it does not overheat.  

Serve with a graham cracker for garnish & enjoy! 

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