"I Scream, You Scream, We All Scream for Ice Cream!" This week at Red Couch Recipes it's "Ice Cream Week! " I will be posting ice cream recipes in recognition of July's designation, by President Reagan in 1984, as National Ice Cream month.
I love making my family home made ice cream. I especially like that I can make recipes with lower fat or sugar content. Today's recipe has been a big hit with my family and everyone that we have served it to. I adapted this recipe from a Cooking Light recipe I found on the website My Recipes.
Ingredients and Instructions for Key Lime Pie Ice Cream
1 1/2 cups 1% reduced-fat milk
1/2 cup freshly squeezed juice from Key Limes
1/2 cup whipping cream
Dash of salt
1 (14-ounce) can fat-free sweetened condensed milk
1 prepared Graham cracker crust
Key lime wedges (optional)
Combine first 5 ingredients, stirring with a whisk. Pour mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Stir graham cracker crumbs from pie crust into ice cream, reserving some crumbs to garnish ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1-2 hours or until firm. Sprinkle each serving with graham crackers. Garnish with lime wedges, if desired.
Notes: If you like a fuller fat ice cream you could make this with 2 percent milk, as the original recipe calls for. We like it with the 1 percent milk. To save time, you could also use Key Lime juice in a bottle, such as Nellie and Joe's, as the original recipe calls for; we like the flavor of the freshly squeezed Key Limes.
I am posting this with the following:
I also am posting this with Kitchen Bouquet's Ice Cream Social.