Key Lime Pie Ice Cream

By Texaschef11

Ingredients

• 1 & 1/2 c. heavy cream
• 6 large egg yolks
• 1 (15 oz) can sweetened condensed milk
• 1/2 c. key lime juice (or regular lime juice)
• 1/4 tsp. lime oil
• 4 full sheets graham crackers, crumbled
• 2/3 c. marshmallow creme

Preparation

Step 1

Bring the cream to a simmer. Place egg yolks in a medium bowl. Slowly whisk the hot cream into the yolks. Pour the mixture back into the pan and heat over low heat, whisking or stirring constantly. Heat until the custard has thickened slightly. (Don't boil.)

Remove from heat and pour custard through a strainer into a large bowl. Cool slightly and then whisk in the sweetened condensed milk, juice and lime oil. Cover and refrigerate overnight or 8-12 hours.

Stir the custard and add to your ice cream machine. About 2 minutes before the ice cream is finished, add the graham crackers. Spoon into freezer safe containers, adding the marshmallow creme in large dollops throughout. Press plastic wrap onto the ice cream, cover and freeze for a few hours to harden.