Key Lime Pie Ice Cream Dessert


My Daughter Ozma and niece Olivia came up with this refreshing and tasty twist on the classic Key Lime Pie! Love it!~Amy

Key Lime Pie Ice Cream Dessert

Ice Cream:

2 eggs
4 egg yolks
1 1/4 cups sugar
3/4 cup key or regular lime juice
2 1/4 cups half and half
1 tbsp lime zest

In a medium saucepan, whisk together, eggs, egg yolks and sugar. When mixture is light and thick, whisk in lime juice. Cook over medium heat whisking constantly until thickened. Remove from heat and whisk in half and half, strain. Stir in fresh lime zest. Refrigerate until chilled. Freeze according to manufacturers instructions. Or pan freeze until firm. Keep frozen until ready to use.

Graham Cracker Bowls:

1 1/2 cups finely crushed graham cracker crumbs
1/3 cups sugar
6 tbsp butter, melted

In a mixing bowl, stir together crumbs and sugar, drizzle with butter and
mix. Press divide mixture evenly into muffin tin, pressing firmly to the bottom and sides.
Heat oven to 375
Bake for 7 minutes or until lightly browned.
Cool completely. Carefully remove from tin and set aside.

When ready to serve, fill cups with ice cream, garnish with a fresh lime wedge. Serve immediately.

Makes 6-8 servings

Recipe by Ozma Richardson and Olivia Hohl

Sent from my iPad


3 thoughts on “Key Lime Pie Ice Cream Dessert

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