TRULY KEY LIME PIE ICE CREAM
I searched everywhere for a recipe like this on the 'net. Lots of looking but no success, so here's one I came up with. My family loves this, and it's much more versatile than the 'real thing'(I'm making it into popsicles next)!
Provided by Celiac_family_mom
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 1h17m
Yield 24
Number Of Ingredients 10
Steps:
- In a saucepan over low heat, combine the evaporated milk, sweetened condensed milk, milk, and heavy cream. Cook until warm, whisking frequently. Once the mixture is hot to the touch, whisk in the gelatin mix and sugar, stirring constantly until sugar and gelatin are completely dissolved. Whisk in the egg yolks, and remove from the heat. Stir in the lime juice and lemon extract.
- Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. This recipe takes a bit longer to set up than the usual ice cream.
- Once the ice cream is thick, open the canister, and place large pieces of graham cracker evenly on each side. They will break into smaller pieces as the machine churns. Mix for about 5 more minutes. Transfer to a freezer container, seal, and freeze until solid. I like to use 1 gallon resealable freezer bags.
Nutrition Facts : Calories 174.2 calories, Carbohydrate 26.6 g, Cholesterol 37.9 mg, Fat 6.2 g, Fiber 0.1 g, Protein 4 g, SaturatedFat 3.6 g, Sodium 86.3 mg, Sugar 24 g
5-INGREDIENT QUICK FROZEN KEY LIME PIE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 4h30m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Beat 1 cup of the heavy cream into stiff peaks in a large bowl. In a separate bowl, whisk together the sweetened condensed milk, 2 teaspoons of the lime zest and lime juice. Fold the lime juice/sweetened condensed mixture into the whipped cream.
- Spoon the filling into the pie crust and spread out evenly. Place in the freezer until solid and set, 3 to 4 hours.
- Take the remaining 1 1/2 cups of whipping cream and add the confectioners' sugar. Whip until soft peaks. Spoon the whipped cream over the frozen pie. Garnish with the remaining key lime zest and some curled lime slices if desired.
FROZEN KEY LIME PIE
Steps:
- Preheat the oven to 350 degrees F.
- For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.
- For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.
- For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.
JACK FRY'S KEY LIME PIE ICE CREAM
This recipe looks so delicious! It was given to the Courier Journal Newspaper by a chef that worked at Jack Fry's Restaurant in Louisville, KY and I just happened to come across it by chance! I do not have an ice cream freezer yet myself, so I don't know how long the passive cooking (freezing) time would be. I wanted to save this recipe for the day when I do get an ice cream freezer...
Provided by Stacky5
Categories Frozen Desserts
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy saucepan, bring cream to a simmer. Place the egg yolks in a bowl.
- Slowly beat the hot cream into the egg yolks. Pour the mixture back into the pan, and place over low heat. Stir constantly with a wooden spoon until the custard thickens slightly, 8 to 10 minutes. Be careful not to let the mixture boil or eggs will scramble. Remove from heat.
- Pour 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.
- Stir the cold custard well, then freeze in your ice-cream freezer according to manufacturer's instructions.
- Fold the marshmallow cream and crumbled graham crackers into the ice cream when it is finished.
Nutrition Facts : Calories 578.3, Fat 25.1, SaturatedFat 14.5, Cholesterol 236.6, Sodium 160.3, Carbohydrate 82.2, Fiber 0.2, Sugar 58.6, Protein 7.9
THE ULTIMATE KEY LIME PIE
Provided by David L. Sloan
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Make the graham cracker and cereal crust:
- Arrange a rack in the middle of the oven and preheat to 350°F.
- Spray a 9-inch pie plate liberally with nonstick vegetable-oil spray.
- In a medium bowl, stir together the graham cracker crumbs, honey-nut cereal crumbs, and brown sugar. Drizzle with the melted butter and stir until well combined. Press the mixture evenly onto the bottom and up the sides of the prepared pie plate and refrigerate for 30 minutes.
- Make the filling:
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks for 1 minute. Add the sweetened condensed milk and beat until pale and aerated, about 6 minutes. Add the ice cream and beat until smooth then add the lime juice and beat until combined. Pour the filling into the pie shell and bake until just set in the center, about 12 minutes. Transfer to a wire rack to cool completely then freeze until chilled through, at least 1 hour. DO AHEAD: The pie can be baked and kept in the freezer, well wrapped, up to 3 days.
- Garnish and serve:
- Remove the pie from the freezer and thaw in the refrigerator for 20 minutes prior to serving.
- In a medium bowl, combine the heavy cream and sugar and whip until soft peaks form. Cut the pie into slices and top each with a dollop of whipped cream.
FROSTY KEY LIME PIE
Credit whipped cream for the fluffy-smooth texture and luscious flavor of this frozen refresher. It's highly recommended by field editor Lisa Feld of Grafton, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine milk and lime juice. Refrigerate 1/4 cup whipped cream for garnish. Fold a fourth of the remaining whipped cream into lime mixture; fold in remaining whipped cream. Spoon into crust. Cover and freeze overnight. , Remove from the freezer 10-15 minutes before serving. Garnish with reserved whipped cream.
Nutrition Facts : Calories 474 calories, Fat 32g fat (18g saturated fat), Cholesterol 99mg cholesterol, Sodium 207mg sodium, Carbohydrate 43g carbohydrate (39g sugars, Fiber 0 fiber), Protein 6g protein.
NO-BAKE KEY LIME PIE
This silky-smooth custard pie is filled with bright and zesty lime flavor, all cradled in a buttery crumb crust. Barely sweetened honey whipped cream adds a unique flavor to the mix in this no-bake summertime dessert.
Provided by Dan Langan
Categories dessert
Time 8h25m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the crust: Lightly spray a 9-inch deep dish pie pan with nonstick spray.
- In a food processor or doubled gallon-sized resealable plastic bags, crush the graham crackers into crumbs. Add the sugar, lime zest and salt and mix to combine. Add the butter and process or toss to evenly coat the crumbs. Transfer to the prepared pan and press into an even layer on the bottom and up to the top edge of the pie pan. Freeze while making the filling.
- For the filling: Add the water to a microwaveable cereal-size bowl. Sprinkle with the gelatin in an even layer and set aside to let it absorb the water.
- In a stand mixer fitted with the paddle attachment, mix the cream cheese and lime zest on medium speed until smooth, 2 to 3 minutes. Stop the mixer and scrape the bowl and paddle and mix on high until completely smooth and free of lumps, about 30 seconds. Add the sweetened condensed milk, vanilla and salt and mix on low speed until combined. Scrape the bowl and paddle and mix on medium speed until completely smooth, at least 1 minute. With the mixer running on low speed, gradually add the lime juice and mix until smooth. Scrape the bowl and mix for another 30 seconds.
- Microwave the gelatin in 6-second increments, stirring after each, until clear and fully melted, 18 to 20 seconds. The gelatin will feel warm. Add 2 to 3 tablespoons of the cream cheese mixture and stir into the warm gelatin until smooth.
- With the mixer running on medium speed, immediately pour the gelatin into the remaining cream cheese mixture and mix until incorporated, 10 to 20 seconds, stopping to scrape the bowl as needed.
- Pour the filling into the chilled crust and smooth the top. Refrigerate uncovered to chill overnight.
- For the whipped cream: Combine the honey, salt and a splash of the cream in your stand mixer bowl. Use the whisk attachment to combine the honey and cream by hand, mixing until mostly smooth. Add the remaining cream, attach the whisk attachment to the stand mixer and whip on medium-high speed until medium soft peaks form.
- Dollop the whipped cream around the surface of the pie filling.
- For finishing: Zest the lime evenly over the whipped cream. Serve immediately or refrigerate any leftovers for up to 2 days.
ICEBOX KEY LIME PIE
This recipe, originally from Chef Diane Unger, is unique in that contains no raw eggs, which used to be a standard ingredient for the pie. Since raw eggs are now a "no-no'" here's a tested way to produce a lime pie as bright and custard-like as the original, without using eggs. Garnish with a thinly sliced fresh lime "wheel" and wait for your guests to be "wowed." A great ending for a meal year around, but particularly during the warm summer months. Note: Do not be tempted to use bottled lime juice, which lacks depth of flavor. Also, use the larger Persian Limes...not the true Key Limes. It would take about 40 of the little Key Limes to yield a cup of juice!
Provided by GREG IN SAN DIEGO
Categories Pie
Time 3h40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- For the crust:.
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Pulse crackers and sugar in food processor until finely ground.
- Add melted butter in steady stream, while pulsing, until crumbs resemble damp sand.
- Using bottom of dry measuring cup, press crumbs firmly into bottom and sides of a 9 inch pie plate.
- Bake until fragrant and browned around edges, 12 to 14 minutes.
- Cool completely.
- For the filling:.
- Process sugar and zest in food processor until sugar turns bright green, about 30 seconds.
- Add cream cheese and process until combined, about 30 seconds.
- Add condensed milk and pudding mix and process until smooth, about 30 seconds.
- Scrape down sides of bowl.
- Stir gelatin and 2 tablespoons lime juice in small bowl.
- Heat in microwave for 15 seconds.
- Stir until dissolved.
- With machine running, pour gelatin mixture, remaining lime juice and vanilla through feed tube and mix until thoroughly combined, about 30 seconds.
- Pour filling into cooled crust, cover with plastic and refrigerate at least 3 hours or up to 2 days.
- To serve, let pie sit at room temperature for 10 minutes before slicing and garnishing.
Nutrition Facts : Calories 396.3, Fat 22, SaturatedFat 12.9, Cholesterol 67.2, Sodium 190, Carbohydrate 45.5, Fiber 0.3, Sugar 40, Protein 6.6
KEY LIME ICE CREAM
Fresh key lime juice is best but bottled is ok. If you have to, you may substitute fresh regular lime juice.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h10m
Yield 1 quart
Number Of Ingredients 4
Steps:
- Bring the cream to a simmer in a medium saucepan; slowly beat the hot cream into the egg yolks in a medium mixing bowl.
- Pour the entire mixture back into the saucepan 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 pan from heat and pour the hot custard through a strainer into a large, clean bowl.
- Let the custard 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 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
- When finished, the ice cream will be soft but can be eaten; for firmer ice cream, transfer to a freezer-safe container and freeze several hours or overnight.
- *Margarita Ice Cream-add ¼ cup tequila and ¼ cup orange liqueur before freezing.
Nutrition Facts : Calories 2955.5, Fat 196.2, SaturatedFat 115.3, Cholesterol 1740.4, Sodium 727.1, Carbohydrate 255.2, Fiber 0.5, Sugar 234.4, Protein 57.6
LOW FAT KEY LIME ICE CREAM (NO CHURNING)
This "ice cream" was actually an accident--I was making a pie filling and put it in the freezer instead of the fridge, and it came out better than when in the pie! After a few modifications, this is what it has become. I'm sure you could do it with any flavor juice (orange, lemon) but it's so good with lime that I've never tried anything else! The recipe as is comes out very tart (like a good Key Lime pie); the amount of lime juice can be adjusted to taste.
Provided by chirospasm
Categories Frozen Desserts
Time 4h5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In large bowl, combine limeade with lime juice and stir well.
- Add sweetened condensed milk, and stir until smooth and uniform.
- Fold in cool whip until smooth, being careful not to stir to the point that the cool whip breaks down.
- Pour into individual bowls or one large freezer-safe container.
- Freeze four hours or until set.
AUTHENTIC KEY LIME PIE
I am a Florida native who raised Key lime trees in the back yard. This recipe is as authentic as it gets. A real Key lime pie is plain, simple. This is the recipe I grew up with. I hope you like it.
Provided by JetsonRING
Time 5h30m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk condensed milk and egg yolks together in a large mixing bowl. Mix in Key lime juice; mixture will be thin at first but will thicken as it is whisked. Whisk until smooth and thick. Pour into the graham cracker crust.
- Bake in the preheated oven until filling is firm to the touch and only slightly jiggly in the center, 12 to 15 minutes.
- Cool to room temperature, then refrigerate before serving, 5 hours to overnight.
Nutrition Facts : Calories 459.5 calories, Carbohydrate 69 g, Cholesterol 172.1 mg, Fat 16.8 g, Fiber 0.4 g, Protein 10.5 g, SaturatedFat 7.6 g, Sodium 251.8 mg, Sugar 61.8 g
LEMON OR KEY LIME ICEBOX PIE
I like this recipe because its simple and if you have children they can help with this one. Plus its a bit tart and sweet too. I have been making this pie for some years now. Best tip is to let your cream cheese get room temp, or heat in microwave unwrapped for 10-15 sec.
Provided by Amy Childers
Categories Pie
Time 2h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix the first three ingredients together till smooth, then fold in the cool whip. Once the cool whip is completely folded into the mix pour into the pie shell and allow to chill no less than 2 hours.
Nutrition Facts : Calories 499.8, Fat 28.8, SaturatedFat 16.7, Cholesterol 48, Sodium 325, Carbohydrate 55.1, Fiber 0.5, Sugar 45.4, Protein 7.7
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- Make the Crust: Preheat the oven to 350°F and set a rack in the middle position. Line a baking sheet with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Using a spoon first and then your fingers, mix until evenly combined, making sure to break up any lumps of brown sugar. Press the crust into an even 1/4-inch layer on the prepared baking sheet. Bake until golden around the edges, 7 to 8 minutes. Let cool, then use a spoon to break into chunks.
- Make the Ice Cream: In the bowl of an electric mixer, beat the cream cheese on medium speed until light and creamy, about 1 minute. Add the sweetened condensed milk and beat until completely smooth, 1 to 2 minutes. Add the heavy cream, lime zest, lime juice and salt, and beat until evenly combined, about 30 seconds.
- Assemble: Arrange half of the crust crumbles evenly over the bottom of an ungreased 8-by-4-inch loaf pan. Pour the ice cream mixture over top, then cover with the remaining crust crumbles. Cover with plastic wrap and freeze until completely firm, at least 8 hours or overnight.
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