Key Lime Pie Ice Cream
Source of Recipe
Kathryn Conrad , Cooking Light, JULY 2004
Recipe Introduction
This is delicious ice cream!
List of Ingredients
1 1/2 cups 2% reduced-fat milk (I used whole milk)
1/2 cup bottled Key lime juice (such as Nellie and Joe's) (I just used regular fresh limes)
1/2 cup whipping cream
Dash of salt
1 (14-ounce) can fat-free sweetened condensed milk (could also use low-fat or full-fat)
6 graham crackers (1 1/2 cookie sheets), coarsely crushed, divided
Key lime wedges (optional) Recipe
Combine first 5 ingredients, stirring with a whisk. (I chilled it first at this point in the fridge).
Pour mixture into freezer can of an ice-cream freezer, 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, if desired.
Yield
6 servings (serving size: 3/4 cup)
Nutritional Information
CALORIES 317(27% from fat); FAT 9.5g (sat 5.3g,mono 2.7g,poly 0.3g); IRON 0.4mg; CHOLESTEROL 36mg; CALCIUM 275mg; CARBOHYDRATE 50.3g; SODIUM 190mg; PROTEIN 8.8g; FIBER 0.1g
|
|
member logon
