Key Lime Ice Cream with Graham Cracker Pistachio Crumb Topping

You can never have too many dessert recipes, so give Key Lime Ice Cream with Graham Cracker Pistachio Crumb Topping a try. This recipe makes 2 servings with 2164 calories, 31g of protein, and 172g of fat each. For $4.34 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. This recipe from A Family Feast requires lime juice, heavy cream, whole milk, and graham cracker crumbs. 12 people found this recipe to be flavorful and satisfying. It is a good option if you're following a lacto ovo vegetarian diet. It will be a hit at your Summer event. From preparation to the plate, this recipe takes approximately 18 hours and 10 minutes. Overall, this recipe earns a solid spoonacular score of 71%. If you like this recipe, take a look at these similar recipes: Key Lime with Graham Cracker Gelato, Frozen Lime Graham Cracker Crumb Pies, and Key Lime And Blackberry Bites With A Graham Cracker Crust.

Servings: 2

Preparation duration: 1080 minutes

Cooking duration: 10 minutes

 

Ingredients:

2 tablespoons brown sugar

1 tablespoon melted butter

4 egg yolks, at room temperature

1/3 cup coarse graham cracker crumbs

3 cups heavy cream

3 tablespoons Key lime juice

3 teaspoons Key lime zest

1/3 cup pistachios, coarsely chopped

¼ cup sugar

¾ cup sweetened condensed milk

1 cup whole milk

Equipment:

sauce pan

whisk

bowl

ice cream machine

measuring cup

sieve

frying pan

plastic wrap

Cooking instruction summary:

In a medium bowl, whisk the egg yolks. Set aside. In a heavy bottomed saucepan, heat milk, heavy cream, sweetened condense milk and sugar, stirring occasionally until the sugar is dissolved and the mixture is hot. (This will take less than 5 minutes - do not bring to a simmer or boil.) Remove from the heat. Take about a cup of the hot mixture and very slowly drizzle it into the bowl with the egg yolks – constantly whisking while you add the hot mixture. (A slow drizzle will prevent the eggs from cooking as you add the hot cream mixture.) Once your egg mixture is smooth, slowly pour the egg mixture back into the saucepan with the rest of the hot cream mixture. Cook the mixture over medium heat, stirring constantly, until the mixture thickens a bit and coats the back of a spoon. (This will take less than 5 minutes as well, and again, do not bring the mixture to a simmer or boil, or it will curdle.) Remove the pan from the heat and pour the mixture through a fine strainer into a bowl (a large measuring cup like this one works great because you’ll have a spout for pouring the cooled custard into the ice cream maker once it has cooled). Add the Key lime juice and Key lime zest and mix well. Cover the bowl with a large piece of plastic wrap, pushing the plastic down to touch the top of the custard. (This will prevent a skin from forming on the custard as it cools.) Refrigerate overnight. Churn in an ice cream maker according to manufacturer’s instructions. After churning, freeze again for 4-6 hours before serving.While the ice cream is freezing again, prepare the crumb topping by combining all ingredients in a small bowl and mix well. Store in the refrigerator until ready to serve.When ready to serve, sprinkle the crumb topping over the ice cream and enjoy!

 

Step by step:


1. In a medium bowl, whisk the egg yolks. Set aside. In a heavy bottomed saucepan, heat milk, heavy cream, sweetened condense milk and sugar, stirring occasionally until the sugar is dissolved and the mixture is hot. (This will take less than 5 minutes - do not bring to a simmer or boil.)

2. Remove from the heat. Take about a cup of the hot mixture and very slowly drizzle it into the bowl with the egg yolks – constantly whisking while you add the hot mixture. (A slow drizzle will prevent the eggs from cooking as you add the hot cream mixture.) Once your egg mixture is smooth, slowly pour the egg mixture back into the saucepan with the rest of the hot cream mixture. Cook the mixture over medium heat, stirring constantly, until the mixture thickens a bit and coats the back of a spoon. (This will take less than 5 minutes as well, and again, do not bring the mixture to a simmer or boil, or it will curdle.)

3. Remove the pan from the heat and pour the mixture through a fine strainer into a bowl (a large measuring cup like this one works great because you’ll have a spout for pouring the cooled custard into the ice cream maker once it has cooled).

4. Add the Key lime juice and Key lime zest and mix well. Cover the bowl with a large piece of plastic wrap, pushing the plastic down to touch the top of the custard. (This will prevent a skin from forming on the custard as it cools.) Refrigerate overnight. Churn in an ice cream maker according to manufacturer’s instructions. After churning, freeze again for 4-6 hours before serving.While the ice cream is freezing again, prepare the crumb topping by combining all ingredients in a small bowl and mix well. Store in the refrigerator until ready to serve.When ready to serve, sprinkle the crumb topping over the ice cream and enjoy!


Nutrition Information:

Quickview
2163k Calories
31g Protein
172g Total Fat
134g Carbs
23% Health Score
Limit These
Calories
2163k
108%

Fat
172g
265%

  Saturated Fat
99g
620%

Carbohydrates
134g
45%

  Sugar
111g
123%

Cholesterol
945mg
315%

Sodium
497mg
22%

Get Enough Of These
Protein
31g
63%

Vitamin A
6543IU
131%

Phosphorus
889mg
89%

Calcium
790mg
79%

Vitamin B2
1mg
79%

Selenium
45µg
65%

Vitamin D
6µg
42%

Vitamin B12
2µg
40%

Vitamin E
5mg
38%

Vitamin B6
0.7mg
35%

Vitamin B5
3mg
35%

Vitamin B1
0.52mg
35%

Potassium
1176mg
34%

Folate
105µg
26%

Magnesium
105mg
26%

Zinc
3mg
26%

Copper
0.38mg
19%

Vitamin C
13mg
17%

Iron
2mg
16%

Manganese
0.29mg
15%

Vitamin K
13µg
13%

Fiber
2g
11%

Vitamin B3
1mg
7%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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