Today happens to be what is, in my opinion, the very best of all the “National Food Days”…it’s National Ice Cream Day! To say that Paul and I love ice cream would probably be an understatement. We always have at least one kind in the freezer, and it’s usually our first choice over any other desserts.
When I heard it was National Ice Cream Day, I decided it was time to try my hand at making it myself. I have never been able to commit to buying an ice cream maker, so one of my coworkers was nice enough to lend me hers…now I’m thinking it might be time to invest in one for myself, because there are SO many other recipes i want to try out!
I have a huge bag of limes that I need to use, so Key Lime Pie ice cream seemed more than fitting. My favorite part of this is the crushed graham crackers mixed into the ice cream. The graham crackers in store bought ice cream just don’t have the same crunch, which contrasts the creamy ice cream very nicely.
- ½ cup sugar
- 2 tb cornstarch
- ⅛ ts salt
- 2 cups milk
- 1 cup half-and-half
- 2 egg yolks
- 1 ts lime zest
- ⅓ cup fresh lime juice
- ½ cup crushed graham crackers
- Whisk together sugar, cornstarch, and salt in a saucepan. Whisk in the milk and half-and-half, and cook over medium heat until the mixture thickens. Meanwhile, whisk the egg yolks until they have thickened slightly. Take a cup of the milk mixture, and slowly add it into the yolk. Add the yolk mixture into the rest of the cream, whisking constantly.
- Cool the mixture, then chill for overnight, or up to 24 hours.*
- After chilling, pour the mixture through a mesh strainer, and then into your ice cream maker. Freeze according to your machines instruction. Halfway through freezing, stir in the lime zest and juice.
- Wait until there are about 5 minutes left to stir in the crushed graham crackers.
- Spread ice cream into an airtight, freezer safe container, and freeze until the ice cream set.
- Top with more crushed graham crackers to serve, and enjoy!