Another one to throw in the recipe box. Very good. I upped the heavy cream to 1 c., and cut the whole milk by 1/3 c. to get a creamier texture. I used real key lime juice. It's stronger, so I only used 3/4 cup. The ice cream ended up a little "chalky", which I think might be due to the way the Jell-O interacts with the other ingredients, but it was still delicious and creamy. I also tempered the egg yolks with some of the warm cream mixture, then stirred them back into the ice cream base, just to make sure there were no scrambled egg bits. You should also let the mixture chill before churning - makes churn time go faster. It's true - this does taste EXACTLY like Key Lime Pie. Try to keep the graham cracker pieces big, and mix them at the very end of churn time, so they don't break up too much and dissolve into the ice cream. Froze it overnight, and the whole family gave it a thumbs up. I'll make it again!
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Another one to throw in the recipe box. Very good. I upped the heavy cream to 1 c., and cut...