If you love key lime pie and ice cream, this dessert is for you. It's simple to make and tastes fantastic. A creamy lime egg custard is made, then churned in an ice cream maker with digestive biscuits.
I had to freeze in two batches. I considered letting the mixture cool before putting in my ice cream freezer but was afraid of what the jello might do. That batch did not work out well. The second batch sat in the refrigerator for nearly 24 hours before I put it in the ice cream maker. It came out beautifully and would rival any premium ice cream on the market. - 13 Jul 2006 (Review from Allrecipes US | Canada)
This is a terrific recipe. I used the amount of graham crackers called for and it came out wonderful. I think using more would have detracted from the flavor of the key lime. My family also raved about this ice cream so I made another batch but doubled it, which kept very well in the freezer. Thank you for sharing your recipe! - 01 Dec 2004 (Review from Allrecipes US | Canada)
One word - FABULOUS! Delicious recipe! I even added real Key lime juice in place of the regular lime juice. Had to use less as it is stronger though. - 09 Aug 2005 (Review from Allrecipes US | Canada)