Wednesday, July 29, 2009

Key Lime Pie Ice Cream & Flavor of the Month

Bridget from Bake at 350 has started a new baking group and I’vebakeat350_flavor_small decided to throw my hat in.  In the past I’ve been leery of joining any of the groups.  There are so many talented bakers and bloggers I felt that I really wasn’t up to their standards.  It didn’t help that I also hate deadlines.  I tend to leave things to the last minute. Then of course life decides to throw me curveball and I’m scrambling to get done even later than I intended. Well, no more!  While I still have a waaays to go before I’d consider myself proficient  I am more confident in what skills I do have.  So with that said I’ve join The Flavor of the Month


This month’s flavor was pie.  The rules are simple make and blog about anything “pie”. Then post on the last or second to the last day of the month.  When I first saw that we were doing “pie” my thoughts were great the one thing I haven’t yet tried to make.  Knowing for my first “challenge” I didn’t want to go too far outside my comfort zone I racked my brain for something pie but not in the traditional sense.  Last week while catching up on my blog reads I was ecstatic to see Key Lime Pie Ice Cream on Erin’s blog, Erin’s Food Files. Yay, this was what I was making as my entry, Key Lime Pie Ice Cream!


Key Lime Pie Ice Cream
from Cooking Light
1 1/2 cups 2% reduced-fat milk
1/2 cup bottled Key lime juice (such as Nellie and Joe's)
1/2 cup whipping cream
Dash of salt
1 (14-ounce) can fat-free sweetened condensed milk
6 graham crackers (1 1/2 cookie sheets), coarsely crushed, divided (I didn’t crush mine but broke them into big pieces.)
Key lime wedges (optional)
Combine first 5 ingredients, stirring with a whisk. Pour mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Stir 1/3 cup graham crackers into ice cream. (I gently added mine after I stopped churning it and spooned it out.) Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 teaspoon graham crackers. Garnish with lime wedges, if desired. (I broke up several more graham crackers and layered them on the bottom of my glass then topped ‘em with two big scoops of key lime pie ice cream.  Top the scoops with cool whip (which oddly enough tasted better to me than whipped cream with this).  Garnish with zest and lime slice and you have Key Lime Pie Ice Cream Sundae! )
Yield 6 servings (3/4 cup) Calories: 317; Fat: 9.5g (sat 5.3g,mono 2.7g,poly 0.3g); Protein: 8.8g; Carbohydrate: 50.3g; Fiber: 0.1g; Cholesterol: 36mg; Iron: 0.4mg; Sodium: 190mg; Calcium: 275mg


I’ve you like lime, like tart and tangy then this is for YOU!  This might be my new fave ice cream of the summer.  It’s so good I’ve kept quiet about it.  Thank goodness the Twins don’t read my blog (Though they do tell everyone about it!  They’re proud of their Mama!  :)) The only one who knows about it is Babygirl and she’s still up in the air about it.

DSC01987 Btw, I had every intention of making homemade graham crackers as seen here but time and other baking ventures yummily got in my way.

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