Jack Fry'S Key Lime Pie Ice Cream – a delicious recipe with heavy whipping cream, egg yolks, condensed milk, lime juice, marshmallow cream, graham crackers. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a heavy saucepan, bring cream to a simmer. Place the egg yolks in a bowl.
2
Slowly beat the hot cream into the egg yolks. Pour the mixture back into the pan, and place over low heat. Stir constantly with a wooden spoon until the custard thickens slightly, 8 to 10 minutes. Be careful not to let the mixture boil or eggs will scramble. Remove from heat.
3
Pour hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly. Then stir in the sweetened condensed milk and key lime juice. Cover and refrigerate until cold.
4
Stir the cold custard well, then freeze in your ice-cream freezer according to manufacturer's instructions.
5
Fold the marshmallow cream and crumbled graham crackers into the ice cream when it is finished.
1125
kcal
Calories
101
g
Fat
14
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 cups heavy whipping cream, 6 large egg yolks, 1 (15 ounce) can sweetened condensed milk, 1/2 cup bottled key lime juice (NOT regular lime juice, but specifically KEY LIME juice), and more.
Yes, Jack Fry'S Key Lime Pie Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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