Makes 6 Servings
3 egg yolks
¾ cup sugar
2 cups heavy whipping cream
2 cups whole milk
²⁄³ cup key lime juice, fresh or Nellie & Joe’s
2 cups crushed graham crackers (about 8 crackers)
In a large bowl, whisk egg yolks and sugar together well and set aside. Combine the cream and milk in a medium-sized pot, and heat on medium to just below a boil to scald the dairy. Look for tiny bubbles to form around the edges, and slowly stir in a figure-eight motion to prevent the mixture from coming to a boil and burning on the bottom.
Once the dairy has been scalded, add it to the bowl with the sugar and egg yolk mixture and gently mix well to resemble a custard- like texture. Return to the pot and continue cooking on low heat, stirring constantly until thick. Remove custard mixture from heat and stir in the key lime juice.
Chill in the refrigerator, or cool over an ice bath if you just can’t wait. Pour the cooled custard into an ice cream maker; add 1½ cups of crushed graham crackers halfway through the churning process so they don’t all sink to the bottom. Store ice cream in a sealed container until ready to enjoy, then sprinkle with the remaining graham crackers for crunch and garnish with a slice of lime.
The Cookery offers hands-on, approachable cooking classes for chefs of all levels. Classes focus on international, regional, and seasonal cuisine, with a priority to source local and organic ingredients whenever possible. Owner and Chef Kelly Huddleston brings years of culinary experience together with a passion for cooking, entertaining and teaching.
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