It seems my husband has developed a bit of an obsession with ice cream. Ok, so we’ve only made two flavors, but he has many ideas and plans, so expect to see more over the next few warm weather months. This one, in concept, was my idea, but he made it. Thankfully, he is quite a good cook and enjoys helping me out. It has been a bit extremely busy at school lately with end-of-the year ‘stuff’ going on, so I was very happy he agreed to make this Key Lime and Biscoff Ice Cream for me. We made it just because, but it would also make a great Mothers’ Day recipe.
My inspiration for this ice cream was this recipe from Southern Living Magazine. Southern Living’s recipe is for lemon, but I wanted key lime. And, have you ever noticed how Biscoff cookies taste kind of like graham crackers. Actually, they have a little more crunch and are a little sweeter than graham crackers and may even taste more like graham cracker crust than just plain graham crackers do. So, I used Biscoff cookies instead of graham crackers. The result was a delightfully tart ice cream that really does taste very much like key lime pie. The cookies add a sweet crunch that is a wonderful foil for the tartness. I must warn you though, the tartness gives the ice cream the illusion of being less caloric than it really is, so overeating might be a bit of a danger.
Key Lime and Biscoff Ice Cream
yield: 2 quarts
1 cup key lime juice (My husband used 33 key limes to get this.)
2 Tbsps. key lime zest
1 qt. half-and-half
2 14 oz cans sweetened condensed milk
1 1/2 cups Biscoff cookies, broken into small pieces but not made into crumbs
Biscoff cookies for garnish (optional)
Stir together the lime juice, half-and-half, and sweetened condensed milk. Pour into the container of a 2 quart ice cream make. Freeze according to directions. When ice cream is finished, stir in zest and cookies. Freeze until hard (1 to 2 hours) before serving.