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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Found in recent rachel ray magazine, I can't wait to buy an ice cream maker and make this real soon! Ingredients:
4 large egg yolks |
3/4 cup sugar |
1/4 teaspoon salt |
2 1/4 cups heavy cream |
3/4 cup milk |
ice water |
3 tablespoons key lime juice |
3/4 cup chopped graham cracker |
Directions:
1. In a medium bowl, whisk together the eg yolks, 1/4 cup sugar and the sale.
2. In a medium saucepan, whisk the cream, milke and remainin 1/2 cup sugar over medium heat until just beginning to simmer, about 5 minutes.
3. Add to the egg mixture in a slow strea, whisking constantly, them pour into the saucepan.
4. Cook over medium-love heat, stirring constantly until the custard thickens and registers 175 degrees on an instant-read thermometer, about 8 minutes.
5. Strain the custard into a bowl set in an ice water bath; stir in the key lime juice. Let cool, the cover and refrigerate for at least 4 hours.
6. Using an ice cream machine, process teh custard according to the manufactuere's instructions. Fold in the graham cracks, then transfer to an airtight container and freeze until firm, about 4 hours.
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