Jack Fry's Key Lime Pie Ice Cream

Indulge in the perfect marriage of tangy and sweet with Jack Fry's Key Lime Pie Ice Cream, a decadent dessert that transforms a classic pie into a luscious frozen treat. This recipe features a silky custard base made from rich heavy cream, whole milk, and egg yolks, infused with the zesty brightness of freshly squeezed Key lime juice and lime zest. The addition of buttery, golden graham cracker chunks baked to perfection creates a delightful swirl that evokes the signature crust of a Key lime pie. With just 25 minutes of preparation and a few hours of chilling, this creamy, citrus-infused ice cream boasts an irresistible balance of tartness and sweetness in every scoop. Whether served in cones or bowls, this refreshing dessert is guaranteed to be the star of summer gatherings.

Nutriscore Rating: 44/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 cups Heavy cream
• 1 cup Whole milk
• 3/4 cup Granulated sugar
• 1/2 cup Key lime juice (freshly squeezed)
• 2 teaspoons Lime zest
• 5 large Egg yolks
• 1 cup Graham crackers (crushed)
• 4 tablespoons Unsalted butter (melted)
• 2 tablespoons Brown sugar

Directions

Step 1

In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Cook over medium heat, stirring frequently, until the sugar dissolves and the mixture is hot but not boiling.

Step 2

In a separate bowl, whisk the egg yolks until they are slightly thickened. Gradually temper the egg yolks by slowly adding 1/2 cup of the hot cream mixture while whisking constantly.

Step 3

Pour the tempered egg yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 170–175°F). Do not let it boil.

Step 4

Remove the custard from the heat and stir in the Key lime juice and lime zest until well combined. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or until thoroughly chilled.

Step 5

While the custard is chilling, prepare the graham cracker swirl. In a small bowl, mix the crushed graham crackers, melted butter, and brown sugar until combined. Spread the mixture onto a parchment-lined baking sheet and bake at 350°F for 8–10 minutes, until golden and fragrant. Let cool completely, then break into small chunks.

Step 6

Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions. In the final minutes of churning, gently fold in the graham cracker chunks.

Step 7

Transfer the finished ice cream to an airtight container, smoothing the surface. Freeze for at least 2 hours to firm up before serving.

Step 8

Serve scoops of Jack Fry's Key Lime Pie Ice Cream in bowls or cones and enjoy the tangy, creamy, sweet goodness!

Nutrition Facts

Serving size	(1276.1g)

Amount per serving	% Daily Value*
Calories	3623.2

Total Fat 247.9g	0%
Saturated Fat 140.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1555.8mg	0%
Sodium 904.8mg	0%
Total Carbohydrate 287.8g	0%
Dietary Fiber 4.1g	0%
Total Sugars 211.0g
Protein 30.5g	0%

Vitamin D 198.9IU	0%
Calcium 508.0mg	0%
Iron 7.1mg	0%
Potassium 817.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.7%

Protein: 3.5%

Carbs: 32.9%