05.18.09 Key lime pie ice cream

Tonight was the Bachelorette premiere, so I made key lime pie ice cream for our watch party (I can't find the link on Rachael Ray's website, so the recipe is below). This recipe is more involved than my usual ice cream recipes because you make a custard first, then churn it in your ice cream maker. It was worth it, though - it was creamy and delicious, and tasted JUST like key lime pie!

KEY LIME PIE ICE CREAM from Rachael Ray magazine
Makes 1 quart

4 large egg yolks
3/4 cup sugar
1/4 teaspoon salt
2 1/4 cups heavy cream
3/4 cup milk (I used skim)
Ice water
3 tablespoons store-bought key lime juice, such as Nellie & Joe's (I found this at Kroger on the juice aisle)
3/4 cup chopped graham crackers (plus more for garnish)

1. In a medium bowl, whisk together the egg yolks, 1/4 cup sugar, and the salt. In a medium saucepan, whisk the cream, milk and remaining 1/2 cup sugar over medium heat until just beginning to simmer, about 5 minutes (this step took longer for me). Add to the egg mixture in a slow stream, whisking constantly, then pour into the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens and registers 175 degrees on an instant-read thermometer, about 8 minutes.

2. Strain the custard into a bowl set in an ice water bath; stir in the key lime juice. Let cook, then cover and refrigerate for at least 4 hours.

3. Using an ice cream machine, process the custard according to the manufacturer's instructions. Fold in the graham crackers, then transfer to an airtight container and freeze until firm, about 4 hours.