Dessert Series Part II: Key Lime Pie Ice Cream

Remember that time I decided I would start a series of posts on my blog highlighting my favorite dessert recipes? Though I am notorious for starting things and not finishing them (just ask Price about his scrapbook), I am going to follow up my Part I with a Part II.

I decided to make ice cream with my lovely Cuisinart electric ice cream maker last week because (a) my brother got his wisdom teeth out, and (b) it is so dudgum hot in our apartment/Memphis/America. Perusing the internet for a recipe that my brother would love, I found this gem from Cooking Light. It is a breeze to throw together and so delicious that I have made it TWICE this week... don't judge... I had ingredients left over and gave most of it away. It tastes like the real deal.

Key Lime Pie Ice Cream

(This is not my picture, my camera is still out-of-commission)

Yield: 6 servings (serving size: 3/4 cup)

Ingredients

• 1 1/2 cups 2% reduced-fat milk
• 1/2 cup bottled Key lime juice (such as Nellie and Joe's)
• 1/2 cup whipping cream
• Dash of salt
• 1 (14-ounce) can fat-free sweetened condensed milk
• 6 graham crackers (1 1/2 cookie sheets), coarsely crushed, divided
• Key lime wedges (optional)

Preparation

Combine first 5 ingredients, stirring with a whisk. Pour mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Stir 1/3 cup graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 teaspoon graham crackers. Garnish with lime wedges, if desired.