Key Lime Dream Ice Cream

[kaci]

Key Lime Dream Ice Cream


Yields: about 3 1/2 cups

If you're lucky enough to find them (unlike me..), substitute key limes for the Persian limes. Cook's Illustrated says the taste is the same between the two, so don't fret about calling it key lime...

1 1/2 cups half & half
pinch of salt
1 teaspoon grated ginger
4 eggs
1 (14 ounce) can sweetened condensed milk
2/3 cups freshly squeezed lime juice
Zest of three limes
1 tablespoon limoncello (optional)
2 teaspoons sugar
8 to 10 graham crackers


In a heavy-duty medium hot, bring half & half, pinch of salt and ginger
almost to a boil. Separate egg whites from egg yolks. (Refrigerate the
whites.) In a medium stainless steel bowl, add egg yolks and condensed milk.
Whisk to combine. Slowly, whisk in scalding hot half & half. Return entire
mixture to pot and bring to a boil, stirring constantly. Once mixture coats
the back of the spoon, take off the heat. Add lime juice and zest.

Transfer to heat-proof container. Bring to room temperature. Then, place in
fridge to cool.


Preheat oven to 350 degrees. Meanwhile, with an electric mixer, beat egg
whites and sugar to soft peaks. On a baking sheet fitted with a silt pat,
spread egg whites in one thick layer. Place in oven, and cook until browned,
10 to 15 minutes, checking occasionally.

Cut egg whites in chunks.They will be a marshmallowy texture. Crumble graham crackers into big chunks.

Process custard mixture according to ice cream maker's instructions. Once
ice cream is churned, mix in marshmallowy pieces and graham crackers.

Cooks Illustrated

Servings: 4