August 1, 2012

Key Lime Pice Cream

I have a bit of heavy cream in my fridge that needs to be utilized. The problem is, after my insanely delicious Chocolate Peanut Butter Ice Cream, I'm almost afraid to make a different type of ice cream that won't be nearly as delicious.

However, my mind wandered to Key Lime Pice Cream. Given how delicious the Lemon Curd Ice Cream was and how wonderful Key Lime Pie is, I figured I couldn't go wrong with this ice cream. I worked in the graham cracker crust component borrowing from The Craving Chronicles.

My husband said this is easily his favorite ice cream I've made. He also said it wasn't his fault if someone broke in the house and stole it overnight. Or if he suddenly started to sleepwalk and smelled like Key Lime Pice Cream when he returned to bed.

Key Lime Pice Cream
Ice Cream Base
1 cup skim milk
A pinch of salt
3/4 cup sugar
1 vanilla bean, split lengthwise
2 cups heavy cream
5 large egg yolks
1 tsp. vanilla
1 batch of lime curd (follow the lemon curd recipe but sub in limes (key limes to be authentic))
Graham Cracker Crumbles
6 graham crackers
2 Tbsp. brown sugar
4 Tbsp. butter, melted

Heat the milk, salt and sugar in a saucepan until tiny bubbles form along the edges of the pan. Scrape the seeds from the vanilla bean into the milk with a paring knife, and then add the bean pod to the milk. Cover, remove from heat and infuse for one hour.

To make the ice cream, set up an ice bath by placing a 2-quart  bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl, and pour the cream into the bowl.

In a separate bowl, stir together the egg yolks. Rewarm the milk, then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula. This should take about 10 to 15 minutes.

Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly, preferably overnight.

While ice cream custard is chilling, make the graham cracker crumbles. Preheat over to 350°F. Line a baking sheet with a Silpat or parchment paper. Break graham crackers into quarters, and pulse in a food processor until reduced to fine crumbs. Add brown sugar. With processor running, pour in melted butter. Pulse until mixture resembles wet sand.

Dump mixture onto prepared pan, and press mixture firmly to form a flat crust. Bake 6 minutes. Remove from oven, and crumble into pieces with a fork. Return to oven, and bake 2 more minutes. Cool completely. These can be made ahead and stored in an air-tight zip top bag until needed.

Freeze the custard in your ice cream maker according to the manufacturer’s instructions. Add the lime curd during the last 3 to 5 minutes of churning. Stir in graham cracker crumbles after churning is complete. Makes about 1 quart of summery deliciousness.

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