JACK FRY'S KEY LIME PIE ICE CREAM

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Jack Fry's Key Lime Pie Ice Cream image

This recipe looks so delicious! It was given to the Courier Journal Newspaper by a chef that worked at Jack Fry's Restaurant in Louisville, KY and I just happened to come across it by chance! I do not have an ice cream freezer yet myself, so I don't know how long the passive cooking (freezing) time would be. I wanted to save this recipe for the day when I do get an ice cream freezer...

Provided by Stacky5

Categories     Frozen Desserts

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

1 1/2 cups heavy whipping cream
6 large egg yolks
1 (15 ounce) can sweetened condensed milk
1/2 cup bottled key lime juice (NOT regular lime juice, but specifically KEY LIME juice)
17 ounces jar marshmallow cream
4 crumbled graham crackers

Steps:

  • In a heavy saucepan, bring cream to a simmer. Place the egg yolks in a bowl.
  • Slowly beat the hot cream into the egg yolks. Pour the mixture back into the pan, and place over low heat. Stir constantly with a wooden spoon until the custard thickens slightly, 8 to 10 minutes. Be careful not to let the mixture boil or eggs will scramble. Remove from heat.
  • Pour hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly. Then stir in the sweetened condensed milk and key lime juice. Cover and refrigerate until cold.
  • Stir the cold custard well, then freeze in your ice-cream freezer according to manufacturer's instructions.
  • Fold the marshmallow cream and crumbled graham crackers into the ice cream when it is finished.

Nutrition Facts : Calories 578.3, Fat 25.1, SaturatedFat 14.5, Cholesterol 236.6, Sodium 160.3, Carbohydrate 82.2, Fiber 0.2, Sugar 58.6, Protein 7.9

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