Key Lime Pie Ice Cream Dessert
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
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