Key Lime Pie Ice Cream

So maybe I thought that I was done making ice cream for a while.  Maybe I was a little bit ice cream-ed out.  And then.  I found a recipe.  How many times have we heard that one before?  Let me count the ways... Unfortunately, it is cold today! So what do we do?  Eat this treat in front of the fireplace.  With a hot chocolate chaser.


The original recipe called for graham crackers, but I wasn't feeling it.  I needed a real pastry crust, but something simple, like a super easy shortbread crust.  The ice cream is nice and tart, while still sweet.  Like a....key lime pie perhaps?  Yes.  I was shocked and have said it more than once, that this ice cream tastes EXACTLY like key lime pie!  Perfectly refreshing.  Definitely a keeper and repeater.


Key Lime Pie Ice Cream


Pastry Crust:
1/4 cup all purpose flour
1 1/2 teaspoons sugar
dash of salt
2 Tablespoons cold butter


Ice Cream:
3 eggs
1 cup granulated sugar
1 1/2 cups half and half
1 teaspoon grated lime zest
1/2 cup key lime juice
1/2 cup mini marshmallows


For the pastry crust, preheat the oven to 350F.  Combine the flour, sugar, and salt.  Cut in the cold butter using a pastry blender until you have coarse crumbs.  Press onto the bottom of a lightly greased baking pan (the pastry will not cover the entire bottom of the pan).  Bake for about 10 to 15 minutes, or until the pastry is lightly browned.  Remove from oven and cool completely before breaking into pieces.  Set aside.


For the ice cream, whisk together the eggs and sugar in a medium bowl until well blended.  Set aside.  Place the half and half and lime zest in a medium saucepan over medium heat and bring to a simmer.  Slowly stream about a quarter of the half and half mixture into the egg mixture, whisking constantly.  Return the egg mixture to the saucepan, whisking constantly.  Cook the mixture over low heat, stirring constantly, until the mixture has thickened enough to coat the back of wooden spoon.  When you run your finger across the back of the spoon, the mixture should not run into the line.  Be careful not to let the mixture boil, as the eggs will scramble.  Let mixture cool to room temperature.  Stir in the lime juice.


Cover and refrigerate until completely cold, about 4 hours or overnight.  Pour into and ice cream maker and freeze according to manufacturer's directions.  About 5 minutes before the ice cream is done, add the marshmallows and pastry crust pieces.  Transfer to a resealable container and store in the freezer until ready to serve.  Makes 4 to 6 servings.


Enjoy!  -Cardamommy