About this recipe: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.
350ml evaporated milk
1 (397g) tin sweetened condensed milk
150ml double cream
2 egg yolks, beaten
200g caster sugar
250ml lime juice
2 teaspoons lemon extract (optional)
2/3 (135g) box lime flavoured tablet jelly, broken into cubes
6 whole digestive biscuits
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In a saucepan over low heat, combine the evaporated milk, sweetened condensed milk, milk and double cream. Cook until warm, whisking frequently.
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 mixture is hot to the touch, whisk in the jelly cubes and sugar, stirring constantly until sugar and jelly are completely dissolved. Whisk in the egg yolks and remove from the heat. Stir in the lime juice and lemon extract.
Once the ice cream is thick, add large pieces of digestive biscuit evenly on each side of the ice cream maker. 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.