Key Lime Pie Ice Cream

We love key limes.  And, we adore this ice cream.  So, it’s mandatory to have a supply of key lime juice and zest available at all times …Seriously, at all times.

I always buy extra bags of key limes when they’re available.  Most large bags of key limes yeild at least 2 cups of juice.  That juice freezes beautifully, if carefully packaged.  And, you’ll be blessed with a boatload of key lime zest, too.  I like to press the zest into 1/2 teaspoon mounds.  Then, I freeze the little mounds. Depending on the packaging,  they’ll last from 6 months to over a year.

This incredibly rich ice cream is best served as small scoops on mini cones or with a dollop of freshly whipped cream.

Key Lime Pie Ice Cream

1 (14 oz) can sweetened condensed milk
1 cup half and half
2 cup cream, whipped
scant 3/4 cup key lime juice
juice of one lemon
1 teaspoon vanilla extract
1-2 cups high quality white chocolate chips or chunks

Combine sweetened condensed milk, half & half, lemon juice, key lime juice and vanilla extract in a large.  Set aside.  Whip cream to stiff peaks in a medium-sized cold bowl.  Delicately fold whipped cream into key lime mixture.  Cover with saran wrap and freeze for 3o minutes.  Briefly stir and return to freezer.  Stir briefly every 30 minutes for at least 2 hours.  Then, fold in white chocolate chips or chunks.  After 3-4 hours, the ice cream should be the perfect creamy consistency.

If frozen for longer than 5 hours, it will get quite hard.  You will need to set it on the counter for 5-7 minutes to soften.