Key Lime Pie Ice Cream

Key Lime Pie Ice Cream might be a good recipe to expand your main course recipe box. This recipe makes 2 servings with 1639 calories, 32g of protein, and 83g of fat each. For $4.03 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. It is perfect for Summer. 64 people were glad they tried this recipe. A mixture of waffle cones, shortbread cookies, sweetened condensed milk, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 30 minutes. It is brought to you by Café Johnsonia. With a spoonacular score of 87%, this dish is awesome. Similar recipes include Key Lime Pie Ice Cream, Key Lime Pie Ice Cream, and Key Lime Ice Cream Pie.

Servings: 2

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

4 large egg yolks

½ cup evaporated cane juice (or granulated sugar)

1 cup heavy cream

¾ cup fresh key lime juice

pinch salt

crumbled graham or shortbread cookies, for sprinkling (I used gluten-free gingersnaps)

14 ounce can sweetened condensed milk

cones or bowls, for serving

1½ cups whole milk

Equipment:

whisk

kitchen thermometer

sauce pan

bowl

frying pan

ice cream machine

sieve

Cooking instruction summary:

Heat sweetened condensed milk, milk and cream in a 3-quart sauce pan. Be careful not to let it boil, but it should be very hot.In a medium bowl whisk egg yolks with sugar and pinch of salt until thick and lighter in color. Slowly drizzle the hot milk and cream mixture into the yolks, whisking constantly. When all of the hot milk/cream has been added, return the mixture to the pan and cook gently over medium heat until an instant read thermometer reaches at least 160 degrees F, preferably 170 degrees F, but no more than 180 degrees, or the custard will curdle. Remove from heat and pour through a fine mesh sieve.. Stir in the fresh key lime juice and lime zest, if using. Cover and let chill until very cold.Churn in ice cream maker according to manufacturer directions.

 

Step by step:


1. Heat sweetened condensed milk, milk and cream in a 3-quart sauce pan. Be careful not to let it boil, but it should be very hot.In a medium bowl whisk egg yolks with sugar and pinch of salt until thick and lighter in color. Slowly drizzle the hot milk and cream mixture into the yolks, whisking constantly. When all of the hot milk/cream has been added, return the mixture to the pan and cook gently over medium heat until an instant read thermometer reaches at least 160 degrees F, preferably 170 degrees F, but no more than 180 degrees, or the custard will curdle.

2. Remove from heat and pour through a fine mesh sieve.. Stir in the fresh key lime juice and lime zest, if using. Cover and let chill until very cold.Churn in ice cream maker according to manufacturer directions.


Nutrition Information:

Quickview
1638k Calories
32g Protein
83g Total Fat
205g Carbs
26% Health Score
Limit These
Calories
1638k
82%

Fat
83g
128%

  Saturated Fat
46g
292%

Carbohydrates
205g
68%

  Sugar
175g
195%

Cholesterol
623mg
208%

Sodium
589mg
26%

Get Enough Of These
Protein
32g
64%

Vitamin B2
1mg
94%

Calcium
918mg
92%

Phosphorus
915mg
92%

Selenium
58µg
83%

Vitamin A
3135IU
63%

Vitamin B12
2µg
43%

Vitamin C
33mg
40%

Vitamin B5
3mg
37%

Vitamin D
5µg
36%

Potassium
1269mg
36%

Vitamin B1
0.52mg
34%

Folate
128µg
32%

Zinc
3mg
26%

Magnesium
95mg
24%

Vitamin E
2mg
19%

Vitamin B6
0.38mg
19%

Iron
2mg
15%

Manganese
0.25mg
12%

Vitamin B3
2mg
11%

Copper
0.2mg
10%

Vitamin K
9µg
9%

Fiber
1g
4%

covered percent of daily need
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