Key Lime Pie Ice Cream

Normally, I don't make this much ice cream in the course of two weeks, but I had bought a container of whipping cream to make the S'mores ice cream and had some left.  I also had graham crackers left, so I decided to go on the hunt for a recipe to use up both. 

I came across a recipe for Key Lime Pie ice cream, but when reading the comments, someone had said that they used a graham cracker pie crust as the graham pieces and it was great, so I thought I'd do that instead - sorry graham crackers, you'll get used another day!

Crushed Graham Pie Crust

This recipe was super easy because it isn't cooked, you just whip everything together and throw it in the ice cream maker and churn, baby, churn!  Mind you, it is very hard to find key lime juice in London, Ontario...if anyone knows where to find it, please let me know!  I did find a bag of key limes at Loblaw Great Food, however, so I just used the juice from those.

1 lb bag of Key Limes

Here is my modified version of the Key Lime Pie ice cream, originally found at myrecipes.com from a Cooking Light magazine (yes, we can pretend the ice cream is good for us apparently).

Key Lime Pie Ice Cream

• 1 1/2 cups 2% milk
• 1/2 cup key lime juice (I juiced a 1 lb bag of key limes, which was just over 1/2 cup)
• 1/2 cup whipping cream
• Dash of salt
• 1 (14-ounce) can low-fat sweetened condensed milk
• 1 drop green food colouring 
• 1 graham cracker pie crust, frozen & coarsely crushed, divided

Combine first 6 ingredients, stirring with a whisk. Pour mixture into an ice-cream maker  and freeze according to manufacturer's instructions (mine took about a half hour in my KitchenAid Ice Cream maker attachment for the KitchenAid mixer). Stir 3/4 of the crushed graham pie crust 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 pie crust. Garnish with lime wedges, if desired.