Tuesday, February 22, 2011
Even though it snowed this morning in Virginia, this past weekend we had some amazing 70 degree weather. Because of that, I made some key lime pie ice cream for my roommates to celebrate the ever close coming of warm weather. I adapted this from the key lime pie recipe off the back of a key lime pie juice bottle, replacing the egg with milk and cream. I hope you enjoy!
1/2 cup plus 2 tbsp key lime juice
14 oz can condensed milk
1/2 cup heavy cream
1 1/2 cup whole milk
1/4 cup gluten free graham cracker crumbs
1. In a bowl combine all ingredients except the crumbs. Pour into an ice cream maker.
2. After about 15 minutes, pour in the crumbs. Let the ice cream continue for another 15 minutes.
3. Server with additional crumbs and fresh whipped cream.