At the beginning of the year, I set 12 DIY Project goals for 2012. July's challenge was to try out this yummy looking Key Lime Ice Cream recipe that I've had bookmarked for over a year. To say that it was fantastic would be an understatement. Notice the lack of photo this month? That's because my son and I ate it too fast. I kept meaning to go back and take a photo, but we couldn't keep our spoons out of it.
I made a few changes based on our own tastes. I like mine a little more sour so that was the first change, but all in all, it was one of my favorite recipes I've tried in a long time. After all, summer is the season for homemade ice cream. Plus the original recipe includes a link for making ice cream without a machine. Couldn't be simpler. Here's the yumminess we came up with:
Key Lime Ice Cream
1 1/2 c. whole milk
1 c. bottled Key Lime juice (I may have even used 1 1/2 c.)
1 c. heavy cream
1 can sweetened condensed milk
Optional: Coursely crushed graham crackers, key lime wedges
Combine milk, Key Lime juice, cream and condensed milk.
Freeze according to manufacturer's directions.
Crush 1/3 c. of graham crackers and mix into ice cream near the end of freezing. Transfer to a freezer safe container and freeze for 1 hr or until set. Serve with crushed graham cracker topping and key lime wedges.