Easy Key Lime Freezer Ice Cream - No Ice Cream Maker Required

This idea was born from the amazing success of our recently featured Frozen Key LimePie. I was so impressed with the filling and how well it held its velvety smooth texture even under extremely cold temperature. My ancient deep freezer in the basement is set very low and even commercial ice cream that is stored in it has to be left out for some time to soften slightly before it is able to be scooped.

When I cut into that pie I was surprised at how smoothly and easily it cut and the taste and silky texture were just simply to die for. With a texture somewhere between soft serve ice-cream and a good sherbet, I thought at the time that it would make a great frozen dessert all on its own. When the opportunity arose that I needed a good simple dessert to serve a few dinner guests and anticipating being pretty time pressed on  that day, I knew I would need one to be prepared in advance when this idea again sprang to mind.

I froze it in individual portions in short whiskey glasses with a simple garnish of whipped cream and some candied lime slices made by slowly simmering lime slices in simple syrup, then leaving on a wire rack to dry overnight. It was a welcome, simple cooling dessert on a warm summer evening; a complete success. Other citrus fruits would work equally well and I plan to experiment with other flavors using this method soon. Stay tuned.

Makes about 8-10 servings

Whip to soft peaks

1 cup whipping cream

2 rounded tsp icing sugar

1 tsp vanilla extract

Set aside.

In the bowl of a stand mixer with the whisk attachment in place, add

9 extra large egg yolks

1/3 cup sugar

Whisk at high speed until  light, foamy and pale yellow in color, about 5 minute.

Slowly whisk in

Two 10 ounce cans of sweetened condensed milk

1 cup lime juice

zest of 3 limes finely minced

Gently fold in the previously whipped cream. Pour into individual serving dishes or into an airtight covered plastic container if you are planning to store the ice cream.

Freeze for several hours or overnight before serving with a garnish of whipped cream.

Frozen Key Lime Pie

Frozen Key Lime Pie

Here's a perfect cool summer dessert. I've seen many recipes for this pie but this is my own twist with a vanilla cookie crust and a little whipped cream folded into the mix to lighten up the texture even more. This doesn't freeze terribly hard at all so it is easy to cut and has a very refreshing creamy finish. The fact that it's frozen means that you can make it days in advance of any summer event. It would be terrific to take along to any summer barbeque that you get invited to; heck make one and you are sure to get several invites. Perfect to have in the freezer to for dessert at a moment's notice.

Line the bottom of a 10 inch spring-form pan and lightly grease the sides.

Mix together:

• 3 cups vanilla cookie crumbs ( I use Nilla cookies)
• 3/4 cup melted butter

Press into the bottom and about 3/4 up the sides of the pan. Bake for 10 minutes at 325 degrees F. Set aside to cool.

Whip to soft peaks:

• 1 cup whipping cream
• 2 rounded tsp icing sugar
• 1 tsp vanilla extract

Set aside.

In the bowl of a stand mixer with the whisk attachment in place, add

• 9 extra large egg yolks
• 1/3 cup sugar

Whisk at high speed until  light, foamy and pale yellow in color, about 5 minute.

Slowly whisk in:

• Two 10 ounce cans of sweetened condensed milk
• 1 cup lime juice
• zest of 3 limes finely minced

Gently fold in the previously whipped cream. Pour into the prepared pie crust. Freeze overnight. Garnish with whipped cream and lime slices before serving.