Wow, That title is a mouthful!! This yummy, EASY ice cream is not only gluten-free, but NO CHURN! WOOHOO!! I have been borderline obsessing about limes lately, it's probably in anticipation of the summer weather, which, by the way, is already happening here in New York.
Last summer while we were on vacation, we went to an ice cream shop up in Maine, and they had lots of wonderful flavors, including a key lime pie ice cream. As you all know, this is a no-no. Couldn't they just make the ice cream WITHOUT the crust part? The old saying goes, if you want something to be done right, you gotta do it yourself!
The key lime curd should be made ahead of time so it has a chance to cool!
For the Key Lime Curd
1 cup key lime juice (or just use limes if you can't find key limes)
1 tablespoon key lime or lime zest
1 cup of sugar
12 egg yolks Here is a use for your leftover egg whites
1 1/2 cups butter, cut into pieces
For the Ice Cream
1-14 ounce can of sweetened condensed milk - OR if you are crazy like me, you can make your own
1 tablespoon lime juice
3 teaspoons vanilla extract Are Extracts Gluten-Free?
2 cups of cold heavy cream
4 Schaer Gluten-Free Honey Grams, crushed
For the key lime curd
In a medium saucepan, whisk together the lime juice, lime zest, sugar and egg yolks.
Bring the mixture to a simmer over medium-low heat. Stirring very frequently, until the mixture begins to thicken.
Stir in the butter, and continue stirring until it is melted, and the mixture is thick enough to hold the indent of the whisk.
Allow to cool for a 5 minutes or so, stirring every so often, transfer to a jar or other glass container. Refrigerate for at least 2 hours.
For the Ice Cream
In a medium bowl, combine the sweetened condensed milk, lime juice and vanilla extract.
In a large bowl, using electric beaters or a stand mixer, beat the heavy cream until stiff peaks form.
Transfer about 1 cup of the whipped cream to the condensed milk mixture and fold gently.
Transfer the condensed milk and whipped cream mixture to the larger bowl with the rest of the whipped cream. Fold gently until thoroughly combined.
Put about 1/2 of the mixture into the bottom of a metal loaf pan. Sprinkle with crushed honey grahams.
Top honey grahams with dollops of the lime curd. You will probably only use about 1/2 of the curd.
Smooth the rest of the whipped cream mixture over the top.
Using a butter knife, swirl through the ice cream layers.
Cover and freeze for a minimum of 2 hours.