Jack Frys Key Lime Pie Ice Cream Recipes

Steps:

• Mix ingredients together and refrigerate until cold. Pour into ice cream maker and mix for 12 to 15 minutes. Transfer to another container and place plastic wrap on ice cream and cover container tightly with a lid. Place in freezer for several hours.
• When ready to serve, garnish with graham crackers.

Steps:

• Bring the cream to a simmer in a medium saucepan; slowly beat the hot cream into the egg yolks in a medium mixing bowl.
• Pour the entire mixture back into the saucepan and place over low heat.
• Stir constantly with a whisk or wooden spoon until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
• Remove pan from heat and pour the hot custard through a strainer into a large, clean bowl.
• Let the custard cool slightly, then stir in the sweetened condensed milk and key lime juice.
• Cover and refrigerate until cold or overnight.
• Stir the cold custard well; then freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
• When finished, the ice cream will be soft but can be eaten; for firmer ice cream, transfer to a freezer-safe container and freeze several hours or overnight.
• *Margarita Ice Cream-add ¼ cup tequila and ¼ cup orange liqueur before freezing.

Steps:

• Combine first 4 ingredients, stirring with whisk.
• Pour mixture into the freezer can of a 2-quart ice-cream freezer and freeze according to manufacturer's instructions.
• Spoon ice cream alternately with crushed graham crackers and whipping top into a freeze-safe container; freeze 2 hours or until firm.

Steps:

• In a saucepan over low heat, combine the evaporated milk, sweetened condensed milk, milk, and heavy cream. Cook until warm, whisking frequently. Once the mixture is hot to the touch, whisk in the gelatin mix and sugar, stirring constantly until sugar and gelatin are completely dissolved. Whisk in the egg yolks, and remove from the heat. Stir in the lime juice and lemon extract.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. This recipe takes a bit longer to set up than the usual ice cream.
• Once the ice cream is thick, open the canister, and place large pieces of graham cracker evenly on each side. They will break into smaller pieces as the machine churns. Mix for about 5 more minutes. Transfer to a freezer container, seal, and freeze until solid. I like to use 1 gallon resealable freezer bags.

Steps:

• In large bowl, combine limeade with lime juice and stir well.
• Add sweetened condensed milk, and stir until smooth and uniform.
• Fold in cool whip until smooth, being careful not to stir to the point that the cool whip breaks down.
• Pour into individual bowls or one large freezer-safe container.
• Freeze four hours or until set.