My Instagram feed has been blowing up with margarita-themed and lime treats this week in the lead-up to Cinco de Mayo. Y’all know how I feel about baking on theme so I wasn’t about to sit this trend out. Luckily for me I happened to inherit a giant bag of limes over the weekend so I had everything I needed to get started. First up, key lime pie ice cream!
Victoria’s inspired me to live my healthiest life so I’m starting to vary my workouts. For the first time in my life, I’m alternating my regular cardio routine with some resistance training. As you might guess, I’m feeling it. A lot. The upside is when I stick to my workout schedule, I reward myself with delicious frozen treats.
I recently did a post on key lime pie in which I explained its history so I won’t pretend to think that it’s a Cinco de Mayo treat. That being said, I love key lime pie’s crisp, refreshing bite, especially when complimented by a sweet and crunchy graham cracker crust. This ice cream has all of this in each creamy bite.
My graham cracker ice cream that acts as the base for my boozy s’mores milkshake is my absolute favorite ice cream flavor. Unlike that recipe that strains out the graham crackers after the flavor has infused into the batter, this recipe keeps the graham cracker crumbs whole in the final products. The bigger the crumb pieces, the softer they will get. If you’d rather have the flavor without letting the crackers lose their crunch, grind the crumbs to be very small.
If you’re looking for a traditional key lime pie, this isn’t it. If however you love the essence of key lime pie and want to eat it in ice cream form, this will be right up your alley!
Key lime pie ice cream is smooth and packed with citrus flavors. If you're a fan of the traditional Florida dessert, you'll love this ice cream!
- 2 cups heavy cream
- 1 cup milk
- 5 Large egg yolks
- 3/4 cups granulated sugar
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh lime zest
- 2 cups crushed graham crackers
- Combine heavy cream and milk in a medium saucepan over medium heat until it reaches a simmer. Meanwhile, mix together the egg yolks and sugar. When the heavy cream mixture has reached a light simmer (about at 160 degrees), temper into the eggs.
- Return to the heat on low and whisk continuously until it returns to 160 degrees. Remove from the heat and transfer to a heatproof bowl. Mix in the lime juice and zest. Cover and refrigerate until cool (about 8 hours or overnight).
- When the batter is cool, churn according to manufacturer’s instructions. When there are about 4 minutes remaining, add in the graham crackers. Store in freezer.