No-Churn Key Lime Golden Grahams Ice Cream

Description

Source: Holy Sweet! - Peabody Johnson

When it first came out I will admit I was not a fan of no-churn ice creams. If you are not familiar with them, they use sweetened condensed milk and whipped cream to recreate that creamy ice cream texture. However, the sweetened condensed milk made the ice cream super sweet. And if I think it's sweet it has to be super sweet. I figured out that you would make a good no-churn ice cream using tart flavors such as lemon or lime, and that works perfectly. The Golden Grahams toffee is a take on cracker toffee but uses the cereal instead. You will have leftover toffee, but I assure you it won't last long.

Ingredients

• 4 cups (165 g) Golden Grahams cereal
• 1 cup (227 g) unsalted butter
• 1 cup (220 g) packed brown sugar
• 1/8 tsp salt
• 1 (14-oz [397-g]) can sweetened condensed milk
• 1 tsp vanilla extract
• 2/3 cup (160 ml) key lime juice
• 1/8 tsp salt
• 2 cups (480 ml) heavy cream, chilled

Directions

1. To make the toffee: Preheat the oven to 350°F (175°C).
2. Line a 10 x 15-inch (25 x 38-cm) pan with heavy-duty aluminum foil (You don't want to skip that step, because it makes cleaning up a lot easier.)
3. Spray the foil with nonstick baking spray.
4. Spread the cereal as evenly as you can across the pan.
5. In a medium saucepan over medium-high heat, melt the butter, brown sugar and salt.
6. Once they're combined, bring the mixture to a boil, stirring frequently. Reduce the heat to medium and boil another 5 minutes, stirring frequently.
7. Immediately pour the brown sugar mixture evenly over the cereal in the pan.
8. Bake for 15 minutes.
9. The brown sugar mixture will be bubbly.
10. Let it cool to room temperature and then move it to the fridge for 20 minutes.
11. Break the toffee into pieces.
12. I usually make this a day ahead.
13. To make the key lime ice cream: In a large bowl, whisk together the condensed milk, vanilla, key lime juice and salt and set aside.
14. In the bowl of a stand mixer with the whisk attachment, whip the cream on medium-high speed until firm peaks form, about 2 minutes.
15. Turn off the mixer.
16. Using a rubber spatula, fold about one-third of the whipped cream into the condensed milk and lime mixture until it's combined.
17. Then fold the condensed milk mixture into the whipped cream until it's combined.
18. Pour the mixture into a chilled 9 x 5 x 3-inch (23 x 13 x 8-cm) loaf pan and cover it with plastic wrap. Freeze until it's thick and creamy, like soft-serve, about 2 hours.
19. Fold about one-third to half of the Golden Grahams toffee pieces into the mix, doing your best to evenly distribute them.
20. Place the pan back in the freezer and continue to freeze, covered, until the ice cream is solid but scoopable, about 3 hours more.

Yield: Serves about 6