Jack Frys Key Lime Pie Ice Cream Recipes

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JACK FRY'S KEY LIME PIE ICE CREAM



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

KEY LIME PIE ICE CREAM



Key Lime Pie Ice Cream image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 6h20m

Yield 4 to 6 servings

Number Of Ingredients 5

1 1/2 cups sweetened condensed milk
1 1/2 cups heavy whipping cream
1 cup lime juice
1 teaspoon lime zest
4 to 6 graham crackers, for garnish

Steps:

  • Mix ingredients together and refrigerate until cold. Pour into ice cream maker and mix for 12 to 15 minutes. Transfer to another container and place plastic wrap on ice cream and cover container tightly with a lid. Place in freezer for several hours.
  • When ready to serve, garnish with graham crackers.

LOW FAT KEY LIME ICE CREAM (NO CHURNING)



Low Fat Key Lime Ice Cream (no Churning) image

This "ice cream" was actually an accident--I was making a pie filling and put it in the freezer instead of the fridge, and it came out better than when in the pie! After a few modifications, this is what it has become. I'm sure you could do it with any flavor juice (orange, lemon) but it's so good with lime that I've never tried anything else! The recipe as is comes out very tart (like a good Key Lime pie); the amount of lime juice can be adjusted to taste.

Provided by chirospasm

Categories     Frozen Desserts

Time 4h5m

Yield 8 serving(s)

Number Of Ingredients 4

12 ounces frozen limeade concentrate, thawed
2 tablespoons key lime juice or 2 tablespoons lime juice
14 ounces sweetened condensed milk
12 ounces fat-free cool whip, thawed

Steps:

  • In large bowl, combine limeade with lime juice and stir well.
  • Add sweetened condensed milk, and stir until smooth and uniform.
  • Fold in cool whip until smooth, being careful not to stir to the point that the cool whip breaks down.
  • Pour into individual bowls or one large freezer-safe container.
  • Freeze four hours or until set.

TRULY KEY LIME PIE ICE CREAM



Truly Key Lime Pie Ice Cream image

I searched everywhere for a recipe like this on the 'net. Lots of looking but no success, so here's one I came up with. My family loves this, and it's much more versatile than the 'real thing'(I'm making it into popsicles next)!

Provided by Celiac_family_mom

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 1h17m

Yield 24

Number Of Ingredients 10

1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
2 cups milk
⅔ cup heavy cream
2 egg yolks, beaten
1 cup white sugar
1 cup lime juice
2 teaspoons lemon extract
1 (3 ounce) package lime flavored Jell-O® mix
6 whole graham crackers

Steps:

  • In a saucepan over low heat, combine the evaporated milk, sweetened condensed milk, milk, and heavy cream. Cook until warm, whisking frequently. Once the mixture is hot to the touch, whisk in the gelatin mix and sugar, stirring constantly until sugar and gelatin are completely dissolved. Whisk in the egg yolks, and remove from the heat. Stir in the lime juice and lemon extract.
  • Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. This recipe takes a bit longer to set up than the usual ice cream.
  • Once the ice cream is thick, open the canister, and place large pieces of graham cracker evenly on each side. They will break into smaller pieces as the machine churns. Mix for about 5 more minutes. Transfer to a freezer container, seal, and freeze until solid. I like to use 1 gallon resealable freezer bags.

Nutrition Facts : Calories 174.2 calories, Carbohydrate 26.6 g, Cholesterol 37.9 mg, Fat 6.2 g, Fiber 0.1 g, Protein 4 g, SaturatedFat 3.6 g, Sodium 86.3 mg, Sugar 24 g

THE ULTIMATE KEY LIME PIE



The Ultimate Key Lime Pie image

Provided by David L. Sloan

Yield Makes 8 servings

Number Of Ingredients 16

For the graham cracker and cereal crust:
1 cup graham cracker crumbs from about 8 (2 1/4-inch by 4 3/4-inch) crackers
1 cup honey-nut cereal crumbs, such as crushed Honey Nut Cheerios
1/4 cup packed light brown sugar
7 tablespoons salted sweet cream butter, melted
1/2 teaspoon ground cardamom
For the filling:
6 large egg yolks
1 (14-ounce) can sweetened condensed milk
1 cup vanilla ice cream, softened
1/2 cup fresh or bottled Key lime juice
To serve:
1 cup heavy cream
3 tablespoons confectioners' sugar
Special Equipment
9-inch pie plate, nonstick vegetable-oil spray, stand mixer fitted with the whisk attachment

Steps:

  • Make the graham cracker and cereal crust:
  • Arrange a rack in the middle of the oven and preheat to 350°F.
  • Spray a 9-inch pie plate liberally with nonstick vegetable-oil spray.
  • In a medium bowl, stir together the graham cracker crumbs, honey-nut cereal crumbs, and brown sugar. Drizzle with the melted butter and stir until well combined. Press the mixture evenly onto the bottom and up the sides of the prepared pie plate and refrigerate for 30 minutes.
  • Make the filling:
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks for 1 minute. Add the sweetened condensed milk and beat until pale and aerated, about 6 minutes. Add the ice cream and beat until smooth then add the lime juice and beat until combined. Pour the filling into the pie shell and bake until just set in the center, about 12 minutes. Transfer to a wire rack to cool completely then freeze until chilled through, at least 1 hour. DO AHEAD: The pie can be baked and kept in the freezer, well wrapped, up to 3 days.
  • Garnish and serve:
  • Remove the pie from the freezer and thaw in the refrigerator for 20 minutes prior to serving.
  • In a medium bowl, combine the heavy cream and sugar and whip until soft peaks form. Cut the pie into slices and top each with a dollop of whipped cream.

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