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Key Lime Pie

Key Lime Pie Ice Cream
http://www.yummly.co/recipe/Key-Lime-Pie-Ice-Cream-1632222?prm-v1&utm_medium=email&utm_campaign=browse-email

This ice cream is loaded with all of the familiar flavors of your favorite Key Lime Pie recipe, even the crunchy graham cracker crust – and it’s incredibly simple to make. No bases to heat and chill, you simply whisk the ingredients together and freeze according to your machine’s directions.

No ice cream maker? No worries. You can still whip up this delicious recipe without any fancy tools. Here’s a great guide from David Lebovitz for how to make ice cream without an ice cream maker.

Time: 65 min. SERVINGS: 6

Ingredients

1 1/2 cups whole milk - 355 milliliters
1/2 cups key lime juice (bottled) - 355 milliliters
1/2 cups heavy cream - 118 milliliters
1 dash salt
14 ounces sweetened condensed milk - 307 milliliters
6 graham crackers (1 1/2 cookie sheets, coarsely crushed, divided)
lime wedges

Directions

In a large bowl, combine milk, lime juice, heavy cream, salt and sweetened condensed milk; whisk to combine.

Pour mixture into your ice cream maker, and freeze according to manufacturer's instructions.*

Stir 1/3 cup graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 teaspoon graham crackers. Garnish with lime wedges.

Nutrition:
370 calories
fat - 26% - 17g
protein - 16% - 6g
carbohydrates -16% - 49g

No Ice Cream Maker
http://www.davidlebovitz.com/making-ice-crea-1/

Ice cream made this way is best eaten soon after it’s made as it has less air churned in it than traditionally churned ice cream.

* Making Ice Cream Without A Machine

1. Prepare your ice cream mixture, then chill it over an ice bath.

2. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it.

3. After forty-five minutes, open the door and check it.

As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.

4. Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer.

But since we’re going low-tech here, you can also use just a spatula or a sturdy whisk along with some modest physical effort.

5. Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready.

Transfer the ice cream to a covered storage container until ready to serve.

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