Key Lime Pie Ice Cream – a delicious recipe with lime zest, lime juice, sugar, salt, milk, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix the zest, juice, sugar, and salt together in a bowl. Let sit in the refrigerator for a couple of hours. Heat the milk until it is just boiling. Remove from heat. Whisk a quarter cup of the hot milk into the egg yolks (to temper the yolks). Whisk in a little more. Scrape the yolk-milk mixture back into the rest of the milk and whisk together. Place over medium heat and whisk constantly until the custard has thickened (should coat the back of a spoon). Place the custard on ice or in the refrigerator until it is chilled completely. Mix the sugar-lime mixture, the custard, and the cream together in a large bowl. Churn the ice cream in your ice cream maker according to the ice cream maker instructions. Stir the graham crackers into the soft ice cream. Freeze.
795
kcal
Calories
58
g
Fat
49
g
Carbs
23
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 8 ingredients. The key ingredients include: 1 tbsp key lime zest (about 4 key limes), 1/2 cup key lime juice (about 12 limes), 3/4 cups sugar, pinch of salt, and more.
Yes, 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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