Key Lime Pie Ice Cream (No Egg)
Inspired by techniques from America's Test Kitchen.
All the flavours of key lime pie in a scoop: a tangy lime and buttermilk ice cream with crunchy graham cracker pieces folded through.
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Method
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Equipment
- ice-cream maker
- medium saucepan
- whisk
- silicone spatula
- large jug
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 339 kcal |
| Protein | 2.8 g |
| Carbohydrate | 33.8 g |
| of which sugars | 29 g |
| of which free sugars | 26.5 g |
| Fat | 22.6 g |
| of which saturates | 14 g |
| Fibre | 0.4 g |
| Salt | 0.37 g |
Protein per 100 kcal
0.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Base
- 480 ml double cream
- 150 g caster sugar
- 60 g light corn syrup or glucose syrup
- 1.5 g fine sea salt or table salt about ¼ tsp
- 2 tsp finely grated lime zest
- 120 ml buttermilk, cold
- 90 ml key lime juice (or ordinary lime juice), fresh or bottled
Mix-ins
- 60 g graham crackers or digestive biscuits, broken into small pieces
- 1
Lime cream. Warm the cream, sugar, syrup, salt and zest in the saucepan until the sugar has dissolved, then leave to cool to room temperature so the zest can perfume it.
- 2
Add the tang. Whisk in the cold buttermilk, then the lime juice. The acid thickens the cream slightly, like a pie filling. Chill for at least 4 h.
- 3
Churn. Churn for 20-30 min, until thick.
- 4
Fold and freeze. Fold in the biscuit pieces quickly so they stay crunchy, pack into the container and freeze, covered, for at least 4 h.
Storage
Keep covered with baking paper pressed on the surface in the freezer for up to 2 weeks. Soften for 10 min in the fridge before scooping.
