Key Lime Pie Ice Cream (No Egg)
By Joe
Source: America's Test Kitchen.
All the flavours of key lime pie in a scoop: a tangy lime and buttermilk ice cream with crunchy graham cracker pieces folded through.
Always check the labels of the products you use.
Method
- 1
Lime cream. Warm the cream, sugar, syrup, salt and zest in the saucepan until the sugar has dissolved, then leave to cool to room temperature so the zest can perfume it.
- 2
Add the tang. Whisk in the cold buttermilk, then the lime juice. The acid thickens the cream slightly, like a pie filling. Chill for at least 4 h.
- 3
Churn. Churn for 20-30 min, until thick.
- 4
Fold and freeze. Fold in the biscuit pieces quickly so they stay crunchy, pack into the container and freeze, covered, for at least 4 h.
Storage
Keep covered with baking paper pressed on the surface in the freezer for up to 2 weeks. Soften for 10 min in the fridge before scooping.
Free sugars
26.5 g per serving
53 % of the 50 g daily maximum · 106 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- medium saucepan
- whisk
- silicone spatula
- large jug
- freezer container with lid
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 339 kcal |
| Protein | 2.8 g |
| Carbohydrate | 33.8 g |
| of which sugars | 29 g |
| of which free sugars | 26.5 g |
| Fat | 22.6 g |
| of which saturates | 14 g |
| Fibre | 0.4 g |
| Salt | 0.37 g |
Protein per 100 kcal
0.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
