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Ingredients
- 1 2/3 C. sugar, divided
- 1 2/3 C. heavy cream
- 1 C. whole milk
- 1/4 C. light corn syrup
- 1 vanilla bean, split in half lengthwise
- 1 1/4 C. graham cracker crumbs
- 5 T. unsalted butter, melted
- 1/4 C. sugar
- 1/4 tsp. ground cinnamon
- Pinch freshly grated nutmeg
- 8 large egg yolks
- 1 tsp. Key lime zest
- 1 1/4 C. Key lime juice
- Garnish with Key lime slices and whipped cream
Details
Servings 8
Preparation time 27mins
Cooking time 50mins
Preparation
Step 1
1. Combine 1 C. sugar and next 3 ingredients in a large saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Bring to a boil over high heat. Immediately remove from heat, and let stand 30 minutes. Remove and discard vanilla bean.
2. Preheat oven to 350°F.
3. Combine graham cracker crumbs and next 4 ingredients in a medium bowl, tossing until well blended. Press crumbs into a 9" glass or ceramic pie plate to form an even crust. Bake for 8 minutes or until firm to the touch. cool completely and set aside.
4. Beat the egg yolks in a large bowl. Slowly whisk 1 C. warm cream mixture into egg yolks. Add egg mixture to remaining cream mixture whisking constantly.
5. Cook cream mixture over medium heat, whisking constantly, 5 minutes, or until mixture reaches 160°F and coats the back of a spoon. Remove from heat; pour through a fine wire-mesh strainer into a bowl. Cool custard completely, stirring occasionally.
6. Combine remaining 2/3 C. sugar and Key lime zest and juice in a bowl, stirring until sugar dissolves. Stir lime juice mixture into cooled custard. Transfer custard to an ice cream maker, and process according to manufacturer's directions.
7. Mound ice cream into prepared crust. Freeze pie 4 hours or overnight. Garnish if desired.
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