Tag Archives: ice cream

Key Lime Pie Ice Cream

Key Lime Pie is the quintessential Floridian dessert. I, however, prefer ice cream to pie- thus I’m sharing Key Lime Pie Ice Cream with you today! I’ve made this recipe several times this summer, and it’s been a big hit!
Here’s what you need:

1 1/2 cups whole milk
1/2 cup bottled Key lime juice
1/2 cup heavy cream
Dash of salt
1 (14-ounce) can sweetened condensed milk
12 graham crackers (3 full sheets), coarsely crushed, divided
lime zest and wedges (optional)

In a bowl, combine milk, lime juice, heavy cream, salt and sweetened condensed milk. Whisk and combine. Pour the mixture into your ice cream maker (I use the Kitchenaid ice cream attachment) and freeze according to manufacturer’s instructions.
Stir graham crackers into ice cream. Spoon ice cream into a freezer-safe container ( I just use a loaf pan), cover, and freeze until firm. Sprinkle each serving with a few graham crackers, lime zest, and wedges when you’re ready to eat! It’s soooo easy!

Strawberry Basil Ice Cream

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For months, maybe years, Ray has been talking about Strawberry Basil Ice cream. I’m not sure if he came up with the flavor combo, or saw it on a menu somewhere, but it wasn’t easy finding a recipe. I decided to stick with my basic vanilla ice cream recipe (minus a little vanilla), and just add strawberries and basil. It turned out pretty well!
Here’s how you make it:
Ingredients:
4 eggs
1 1/2 c sugar
4 c Heavy Cream (or half and half)
2 c milk
1 tsp vanilla extract
2 lbs of strawberries (1 lb pureed and 1 lb diced)
1/4 c chopped basil
1 tbs vodka – this is optional, but it helps keep the ice crystals at bay
Whisk eggs until light and fluffy. Slowly add sugar and continue whisking for about 2 minutes. Pour in cream, milk, and vanilla and whisk until thoroughly blended. Blend 1 lb of strawberries in the blender and then add to the ice cream mix. Pour the mixture into your ice cream maker (or Kitchenaid attachment) and follow the manufacture’s directions. About 5 minutes before the ice cream is ready add diced strawberries and chopped basil.
You can serve immediately, or let it set up in the freezer for 30 minutes.
Enjoy!

Homemade Vanilla Ice Cream Recipe

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Growing up in North Florida, I’ve always had a love/hate relationship with summer. The negative being the obvious humidity and heat. Thankfully, I think the positives generally outweigh the sauna-like environment. Growing up in the summer I loved being out of school, swimming lessons, bike riding, eating watermelon outside, playing in sprinklers, and, of course, ice cream! Growing up, my church would often have Ice Cream Socials on hot summer nights where everyone would bring various flavors of homemade ice cream and toppings. Dream come true, right?
My parents recently gave Ray and I their old ice cream maker, which I think they may have only used 3 or 4 times. As good as new! Our first batch was lemon flavored. Ray loved it but I thought it tasted a little too eggy. The recipe we used also only made enough for 2-3 servings. For our second batch we decided to go for a more simple flavor profile. Vanilla, classic and delicious. This batch came out FANTASTIC with great flavor and the perfect texture.

4 eggs
1 1/2 c sugar
4 c Heavy Cream (or half and half)
2 c milk
4 tsp vanilla extract

Whisk eggs until light and fluffy. Slowly add sugar and continue whisking for about 2 minutes. Pour in cream, milk, and vanilla and whisk until thoroughly blended. Pour mixture into ice cream maker and follow manufacturer’s directions.

This recipe will not disappoint!