Wednesday, July 18, 2012

Key Lime Pie Ice Cream

via Southern Living

     1/2 cup granular sweetener for ice cream*
     2 tablespoons cornstarch
     1/8 teaspoon salt
     2 cups 2% reduced-fat milk
     1 cup half-and-half
     1 egg yolk
     1 teaspoon Key lime zest
     1/3 cup Key lime juice
     1/2 cup coarsely crushed graham crackers


   1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.
   2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly.
   3. Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.
   4. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions; stir in Key lime zest, Key lime juice, and crushed graham crackers halfway through freezing. Let stand at room temperature 5 to 10 minutes before serving.
   5. *Granulated sugar may be substituted.
   6. Note: We tested with Whey Low 100% All Natural Granular Sweetener for Ice Cream.

Total time does not include freezing.

Southern Living
JUNE 2011

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