Ice Cream Chef: Andrea
What inspired this recipe? I've been obsessed with key lime pie all summer, so I thought why not turn it into a refreshing ice cream?
Tastetester comments and full recipe after the jump. Take a look, then vote here!
Key Lime Dream Ice Cream
Yields: about 3 1/2 cups
If you're lucky enough to find them (unlike me..), substitute key limes for the Persian limes. Cook's Illustrated says the taste is the same between the two, so don't fret about calling it key lime...
1 1/2 cups half & half
pinch of salt
1 teaspoon grated ginger
1 (14 ounce) can sweetened condensed milk
2/3 cups freshly squeezed lime juice
Zest of three limes
1 tablespoon limoncello (optional)
2 teaspoons sugar
8 to 10 graham crackers
In a heavy-duty medium hot, bring half & half, pinch of salt and ginger almost to a boil. Separate egg whites from egg yolks. (Refrigerate the whites.) In a medium stainless steel bowl, add egg yolks and condensed milk. Whisk to combine. Slowly, whisk in scalding hot half & half. Return entire mixture to pot and bring to a boil, stirring constantly. Once mixture coats the back of the spoon, take off the heat. Add lime juice and zest.
Transfer to heat-proof container. Bring to room temperature. Then, place in fridge to cool.
Preheat oven to 350 degrees. Meanwhile, with an electric mixer, beat egg whites and sugar to soft peaks. On a baking sheet fitted with a silt pat, spread egg whites in one thick layer. Place in oven, and cook until browned, 10 to 15 minutes, checking occasionally.
Cut egg whites in chunks.They will be a marshmallowy texture. Crumble graham crackers into big chunks.
Process custard mixture according to ice cream maker's instructions. Once ice cream is churned, mix in marshmallowy pieces and graham crackers.
Contest InformationGo here for the full scoop on the Best Lick! 2008 contest.
The Entries So FarHere's a list of all the entries so far. Click the thumbnail to go to the entry.
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