So this week’s challenge suggestion was to create something that was reminiscent of a Holiday. July 4th being the obvious one, I thought back to the cookouts at my grandparents’ farm and the one thing that we always did: take turns at cranking the ice cream bucket.
My grandfather always made the best ice cream. Usually fresh fruit (peaches, strawberries, blackberries), and always perfect for a hot day on the farm. The one rule was that if you didn’t help crank, you didn’t get to help eat.
That was my inspiration for Key Lime Pie Ice Cream (KLP for short). Seeing as KLP is one of my favorite desserts (in addition to cheesecake and baklava), I had to try it.
The recipe I referenced is here: http://homecooking.about.com/od/dessertrecipes/r/bldes92.htm
I say referenced, since, like last year, I always modify everything to suit my tastes. In addition to this recipe, I upped the key lime juice to 2/3c (I like my pie tart) and added about half of a graham cracker crust recipe, which I froze before adding to the dasher to prevent it from getting soggy in the ice cream, and about 2oz of chopped white chocolate.
Was the recipe easy to follow?
Absolutely. Since I’ve taken a class on ice cream, sorbets and gelatos, I knew all of the basics when it came to timing and how the egg custard should appear. For a newbie trying out ice cream for the first time, my biggest suggestion is to keep the heat low and don’t leave it unattended. Those eggs can go from custard to scrambled in no time. Oh, and I use my Cuisinart Ice Cream Maker. No cranking for me.
Did the dish taste good?
YES. It tastes exactly like my favorite KLP recipe - has all the same creaminess and tartness of the real thing. Which also means I can enjoy it in small portions.
Would you make it again?
Again, yes. I love KLP and ice cream, so the meeting was a beautiful thing.