I looked all over the internet for a recipe similar to this. I looked everywhere without any luck, so here is one I came up with. This is quite popular with my family and is much more adaptable than the “real thing” (I’ll be making popsicles out of it soon).
| Prep Time: | 7 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 17 mins |
| Servings: | 24 |
| Yield: | 3 quarts |
Ingredients
- 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 (Optional)
- 1 (3 ounce) package lime flavored Jell-O® mix
- 6 whole graham crackers
Instructions
- 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 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 86 mg |
| Sugars | 24 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Very nice! Mine had very tiny lumps in it despite tempering the eggs and straining the custard. It DID set up very thick in the fridge overnight and froze quickly in the machine. The lumps seemed to disappear when it was frozen. I used key lime juice so I only used 3/4c, 1 t of lemon extract and used 1t of vanilla so it wasn’t too strong. I also cut the sugar down to 3/4 cup. I layered the graham cracker after churning. I have the 2qt Cuisinart and it did rise up in the bowl while churning. I took some out of the top to keep it from overflowing but I don’t think it was a true 3 quarts since I left out some sugar and juice. I’ll definitely make it again.
If you use 24 servings it will perfectly fill a two quart ice cream freezer.
This was seriously amazing ice cream- everyone loved it! It really did taste like key lime with the addition of the lemon extract without having to buy key lime juice. I did let the mixture cool overnight in the fridge before putting it through the ice cream maker. I allowed the ice cream to work in the mixer for about 35 minutes rather than the 25 minutes I usually do. About 2/3 of the way through processing in the ice cream machine I mixed in broken pieces of graham cracker. As others mentioned, this made more ice cream than would fit in my machine. Rather than re-freezing my ice cream maker bowl I just poured the remaining mixture into popsicle molds. Excellent flavor and consistency, will definitely be making again!
My favorite!!!! Everyone loved this recipe!
Great ice cream! I as well used more cream and less milk per other cooks suggestions to see if it would set sooner, but still took a long time. I used Key Lime Juice instead of lime juice, just used less due to stronger flavor. Tasty!
The taste on this recipe is superb; just be sure to use bottled key lime juice–it tastes just a bit different from “regular” lime juice. I failed miserably at getting this to thicken in the ice cream freezer–maybe it was too hot? And my Cuisinart machine proved unequal to the task of breaking up the graham crackers, so I partially froze the ice cream and smashed the crackers with the side of a metal spoon. It came out a little bit grainy, but as I said, the flavor was great: just like eating a frozen key lime pie.
This ice cream is amazing. Everyone who tried it just loved it. The first time I made it, it had a bit of a gritty consistency, but still tasted great. The second time I tried it, I turned off the burner before adding the eggs. The mixture was still hot, so I tempered the eggs and then added the jello. This seemed to work better for me and the final product had a very rich and creamy texture.
This was great. I made it as the recipe stated, only I used a broken up graham cracker crust because I was feeling lazy. My kids have asked me to make it again- we really liked it. Thanks!
all i can say is AMAZING! this tasted exactly like keylime pie. followed the directions exactly except i let the mixture cool in the fridge for a few hours before putting it in my ice cream maker.i used bottled lime juice and it still tasted great. this was so creamy and refreshing on a hot summer day. i made a grahm cracker crust and broke it into pieces to serve with the ice cream. will be making this again soon.
This is an AWESOME recipe! We made it on the Fourth for a group and it was “knock your socks off” great! Everyone loved it. I made it exactly as given in the recipe, had no problems whatsoever…and it was my first batch of home-made ice cream ever! I will definitely make it again.
I made this ice-cream for Fathers day and it was a big hit. My nephews couldn’t get enough. I followed the recipe for the ice-cream, but instead of using graham crackers, I made a graham cracker crust and baked it on a cookie sheet while ice-cream was churning in the machine. The last 5 minutes in the maker, I broke up the crust and mixed it in. It was awesome!!!
Originally I gave this recipe 3 stars because the texture was off – seemed kind of like an ice cream mouse. I’ve decided to bump it up to 4 stars because the texture got a lot better after it sat in the freezer another day. The flavor is really great, and the graham crackers really added so much yummy-ness that I wasn’t expecting. The recipe doesn’t specify fresh or bottled lime juice. I just took the easy route and used bottled, and I think it was fine. And yes, as other reviews have suggested, make sure to cool the mixture completely before putting it into the ice cream maker. I refrigerated it overnight. Overall very good – I’m sure I will make it again.
I wish the original instructions told to refrigerate the mixed ingredients for 24 hrs prior to placing in ice cream maker ! Mine turned out to be a major FLOP because of that. It NEVER properly solidified as churning and wound up a heavy solid ugly srapable hunk of green stuff. Not very appetizing and embarrassing to serve to my guests, who proclaimed it was WEIRD. I like my foods as natural as possible. That’s why I have an ice cream maker in the first place. I’m trying to avoid poisoning my family as much as possible.
Fantastic!! It’s almost like a sherbert/ice cream combination.
Love this recipe! We just pulled it off the maker and put it in the freezer to harden. The flavor is perfect. Lime is delicious without being too strong, as lime sherbet sometimes is. We made it for an ice cream social this afternoon. Can’t wait to see what our friends think of it. UPDATE: This ice cream won 1st in our ice cream social contest yesterday!!
Creamy and delicious! Tastes just like key lime pie. We cut the recipe in half for our ice cream maker and it turned out great!
I made this recipe for our annual Ice Cream Extreme night and it took first place in the people’s choice! I did use Nellie and Joe’s Real Key Lime Juice and left out the Lemon Extract. This is my new favorite ice cream.
This was pretty good, considering I made it with fat free half and half and skim milk.
Oh my!!!!! Completely delicious! I made this recipe three times this summer for different events. People could not believe how awesome it was. It is now my Mom’s all-time favorite ice cream. I have never had ice cream this creamy. Definitely let this ice cream cool to room temperature after you cook it, then refrigerate it over night. I fully believe this makes the texture incredible. I will make this recipe a few times every summer!
My husband & I agree this is the best ice cream we’ve made w/ the freezer we got for our anniversary. I added a bit of lime zest as well as the lemon extract. Tart & yummy!
Just like frozen key lime pie!! I used key lime juice and omitted the grahm crackers, just sprinkled them over the top. Next time I will try chunks of precooked grahm cracker crust.