June 30, 2011
I love what I do. I know a lot about food. I understand child development and understand the demands of family life. I can develop a mean recipe that even the busiest working parent—and their children—appreciate, and make friends and family happy with my food. What can I say: I’m a fan of One Hungry Mama. Mostly because I swell with pride whenever I see my boys smile at dinner or get a comment saying that your family smiled, too. Every once and a while, though, I come up with a recipe that reminds me that I also have skills. Mad cooking skills that are strong and worth being proud of, as well.
This is one of those recipes.
It’s not complicated or particularly brilliant. In fact, these Key Lime “Pie” Ice Cream Sandwiches are as simple as it gets. So why do I love this recipe so much? Because it’s fun, easy, stripped down and the flavor is SPOT ON. This is the best taste of key lime pie you’ll ever have. (At least without eating key lime pie!)
My tasters, which were expanded beyond the Hungry Boys and their Hungry Papa, have all flipped for these treats. I think I’m going to be making them a lot. One taster (not a relative, thank you very much!) said that I should seriously sell these. Instead, I give them to you. For free. Just in time for a long, summer holiday weekend.
The recipe for my Lime Ice Cream is below. While the ice cream is delicious plain—I’ve eaten enough right off of a spoon to know—it’s definitely limey. Very limey. I developed the recipe with the sandwiches in mind. Try it out and if you want to make a batch to eat straight out of the bowl, you can always reduce the lime juice to taste.
You should also allow this ice cream to harden for several hours or, even better, overnight. Because this is not a custard-based ice cream (on purpose; the lime flavor wasn’t sharp enough in the custard version), it’s airy and melts more quickly. You really need to churn it a lot and give it lots of freezer time to set.
I don’t have a recipe for homemade graham crackers, but strongly suggest that you avoid most store-bought grahams typically made with high fructose corn syrup. If you can find a brand without HFCS, great! (And do share your find here.) Otherwise, consider making your own or hit a local bakery, which is what I do. There are lots of recipes for homemade graham crackers, like this one from my friend Christina at Take Back Your Table or this one by famed baker Nancy Silverton which Heidi at 101 Cookbooks calls “flawless”!
Once you’ve got your ice cream made and grahams in order, generously scoop ice cream onto a cracker, gently push down with another to make a sandwich, fill in gaps around the edges with a spoon and, lastly, run a knife along all four edges to make the ice cream flush with the crackers. Wrap each sandwich tightly with saran wrap and freeze for at least a couple of hours before serving.
Then eat, enjoy and repeat.
Lime Ice Cream
enough to make about 8 ice cream sandwiches
(can be shared with kids 12+ mos)*
1 cup whole milk
1 cup granulated sugar
1 1/2 cups heavy cream
1 1/2 tablespoons lime zest
1/2 cup lime juice
1. Whisk together or blend (using a hand blender) milk and sugar until the sugar nearly dissolves.
2. Add cream, lime zest and juice.
3. Add mixture to your ice cream maker and follow manufacturer’s instructions. Mine suggests churning the ice cream mixture for about 20 minutes; I churn this for more like 45 minutes. Though it will be soft before you transfer it to the freezer, it should be solid (just not hard-solid).
4. Transfer ice cream to a freezer safe container and freeze for at least several hours or, ideally, overnight. Serve or see instructions above for making ice cream sandwiches.
*Note: Though it is safe to share this treat with children younger than 12-months-old—even citrus is safe for beginner eaters—I recommend this for older children due to the relatively high sugar content. At whatever age you share this with your children, please serve age appropriate portions. A little of this ice cream goes a long way with little ones!