Key Lime Pie Ice Cream

Ingredients

• 2 tablespoons cornstarch 
• 1  egg yolk 
• 0.5 cup coarsely graham crackers crushed
• 1 cup half-and-half 
• 0.3 cup key lime juice 
• 1 teaspoon lime zest 
• 2 cups milk 2% reduced-fat
• 0.1 teaspoon salt 
• 0.5 cup granular sweetener for ice cream*

Equipment

• bowl
• sauce pan
• whisk
• sieve
• plastic wrap

Directions

1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly.
2. Remove from heat.
3. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk.
4. Add yolk mixture to remaining cream mixture, whisking constantly.
5. Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally.
6. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.
7. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions; stir in Key lime zest, Key lime juice, and crushed graham crackers halfway through freezing.
8. Let stand at room temperature 5 to 10 minutes before serving.
9. *Granulated sugar may be substituted.
10. Note: We tested with Whey Low 100% All Natural Granular Sweetener for Ice Cream. Get 20% off any time you order from wheylow.com. Coupon code: Southrn
11. Lvg