Jack Frys Key Lime Pie Ice Cream Recipes

KEY LIME PIE ICE CREAM

Steps:

• Mix ingredients together and refrigerate until cold. Pour into ice cream maker and mix for 12 to 15 minutes. Transfer to another container and place plastic wrap on ice cream and cover container tightly with a lid. Place in freezer for several hours.
• When ready to serve, garnish with graham crackers.

TRULY KEY LIME PIE ICE CREAM

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.

JACK FRY'S KEY LIME PIE ICE CREAM

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.

KEY LIME ICE CREAM

Steps:

• Whisk together the eggs, egg yolks, sugar, lime juice, and lemon zest in a saucepan over medium heat until well-blended. Continuously stir the egg mixture with a wooden spoon until thickened, 7 to 8 minutes. The mixture should be thick enough to coat the back of the spoon. Remove from heat, and stir in the half and half until smooth. Strain the mixture through a fine sieve set over a clean bowl. Cover and chill the mixture in the refrigerator, stirring occasionally, until cool, about 1 hour.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

LOW FAT KEY LIME ICE CREAM (NO CHURNING)

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.

KEY LIME PIE ICE CREAM

Steps:

• 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.