If you like key lime pie, you will love this easy custard-based ice cream. If you want to add decadence, stir some chopped white chocolate into the custard just before freezing. Instructions are also given for a rum daquiri version.
Prep Time: 10 minutes
Ingredients:
- 1-1/2 cups heavy cream
- 6 large egg yolks
- 1 (15-ounce) can sweetened condensed milk
- 1/2 cup key lime juice (fresh from 8 to 10 medium limes or use bottled)
Preparation:
Bring the cream to a simmer in a heavy medium saucepan. Slowly beat the hot cream into the egg yolks in a medium mixing bowl. Pour the entire mixture back into the pan and place over low heat.Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble.
Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the sweetened condensed milk and key lime juice. Cover and refrigerate until cold or overnight.
Stir the cold custard well, then freeze in one or two batches in your ice cream machine according to the manufacturer's instructions.
When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
Yield: about 1 quart; 8 servings.
Per serving: 373 calories; 25 g fat (14.4 g saturated fat; 60 percent calories from fat); 31.7 g carbohydrates; 239 mg cholesterol; 90 mg sodium; 7.3 g protein; 0 g fiber.
Daiquiri Ice Cream
Add 1/2 cup gold rum before freezing. Proceed with the recipe as directed.
Per serving: 405 calories; 25 g fat (14.4 g saturated fat; 56 percent calories from fat); 31.7 g carbohydrates; 239 mg cholesterol; 90 mg sodium; 7.3 g protein; 0 g fiber.
Recipe Source: The Ultimate Ice Cream Book by Bruce Weinstein (Wm Morrow)
Reprinted with permission.
