Key Lime Pie Ice Cream - the BEST ever!

I love Key Lime Pie.  When I found out there was going to be an ice cream competition (The Takedowns) in Somerville, I knew key lime was one of the flavors I was going to try out for the contest.  If you recall, I participated in a meatball takedown a few months ago.  Read about the Ice Cream Takedown here - FUN day!

Now on to the ice cream I made.  :)  I was planning on trying out four flavors and picking the best to make in bulk for the contest, but once I made this key lime I stopped the trial.  This was the obvious winner.  This ice cream insanely creamy and smooth and has the perfect limey zing to it.  First you get the cream, then you get the zing.  Find an excuse to make this before the summer is over.  It's worth buying an ice cream maker to do it.  :)

Ingredients

1/2 cup granular sugar
2 Tablespoons cornstarch
1/8 teaspoon salt
2 cups half and half
1 cup heavy cream
2 egg yolks
2 teaspoons vanilla
1/2 Tablespoons lime zest
1/3 cup lime juice
3 drops green food coloring (optional)
Graham cracker crumbs

Directions

Whisk together sugar, cornstarch, and salt in a medium saucepan.  Whisk in half & half and heavy cream.  Cook over medium heat, whisking constantly for approximately 10 minutes, or until mixture starts to thicken.  Remove from heat.

Whisk 2 egg yolks in a small bowl until slightly thickened.  Gradually whisk in about 1 cup of cream mixture until combined.  Add yolk mixture back to cream mixture, whisking the entire time.  Add vanilla and stir to combine.

Pour cream mixture through a fine mesh strainer, into a medium bowl (discard the remains).  Let mixture cool for about 1 hour, then place Saran Wrap directly over cream mixture.  Refrigerate until completely cool, 5-24 hours.

Remove cream mixture from the refrigerator and pour into your ice cream maker and freeze to manufacturer's instructions.  Combine lime juice, zest, and food coloring in a small bowl.  Once half-way done, slowly pour lime in and finish freezing.  

Once finished, transfer ice cream to a Tupperware container and store in the freezer until ready to serve.  When you're ready to eat, let ice cream sit out for 15-20 minutes to soften.  Serve with graham cracker crumbs, and prepare for the ooo's and ahh's!  Want proof of it's superiority?  This puppy won 3rd place at the contest.  Yep - it's an award winning recipe!

Hope you enjoy!  Not feeling key lime?  Check out some of my other ice cream recipes!

Chocolate Ice Cream with Tiny Chocolate Flakes

Blackberry Honey Fro Yo

Bananas Foster Ice Cream

Strawberry Banana Fro Yo

Honey Lime Shrimp

I come from a long line of shrimp lovers.  My grandpa loves to tell the story of one of the first times they met my mom.  If you know my mamma, you know she's not usually a big eater.  On this first meeting of what would be her future in-laws, they went to an all you can eat seafood restaurant where she apparently made the most of the never-ending shrimp.  The entire table got their money's worth for sure.  Plate...after plate...after plate.  :)

This week, I decided to try a Honey Lime Shrimp recipe, which was perfectly sweet and tangy.

Ingredients

1/4 cup olive oil
1/4 cup lime juice
Zest from 1/2 a large lime
1.5 teaspoons garlic powder
1 teaspoon salt
2 Tablespoons honey
1/2 teaspoon paprika
1 pinch black pepper

1/2 pound shrimp (you could do up to one pound)

Directions

Combine first 8 ingredients in a medium bowl.  Add shrimp to marinade and marinate 30 to 60 minutes.

Transfer shrimp to a medium frying pan.  Pour half marinade into pan and simmer on medium a few minutes on each side, or until shrimp turn pink.

Remove shrimp from pan.  Continue simmering remaining marinade for 5-8 minutes for a tasty drizzle.

I served ours with green beans and Garlic & Herb Mashed Cauliflower.  Delicious!

Does this have you in the mood for shrimp?  Check out my Mushroom and Shrimp Pasta in a butter garlic sauce.