I realized recently that most of the frozen desserts I make are for Justin. Ice cream isn’t my favorite thing in the world, and if it’s not dark chocolate, I tend to just ignore it. I’ll usually taste a little (for recipe-testing purposes), then package it up and put it in the freezer for Justin to gobble up. Perhaps next week I’ll try to make a flavor that appeals to me more.
Justin LOVES Key lime pie, so I just had to make this sorbet for him. It was pretty easy (aren’t all ice creams?) once I got all those teeny tiny key limes juiced.
(Though I have to say that my Mexican lemon/lime juicer makes the job pretty easy. If you don’t have one, you should get one!)
The end result was pretty tart, but it still had a creamy, sweet flavor from the sweetened condensed milk…just like a frozen version of the pie (minus the crust, though I suppose you could crumble some graham crackers on top). And it’s so pretty!
I just checked out a few ice cream books from the library, so stay tuned for another frozen concoction soon…I’m considering making these gorgeous popsicles from Nosheteria, but I’ll have to go buy new popsicle molds since our last set was thrown out in our last “purge the kitchen” attempt. Oops.
Key Lime Pie Sorbet
- 3/4 cup water
- 1/2 cup sugar
- 1 (14-ounce) can sweetened condensed milk
- 1 cup fresh or bottled Key lime juice
Bring water and sugar to boil in a medium saucepan, stirring until sugar dissolves. Mix in sweetened condensed milk, then lime juice. Transfer mixture to a medium bowl; chill for 2 hours or until completely cold.
Process lime mixture in an ice cream maker according to manufacturer’s instructions. Transfer sorbet to a medium container, cover, and freeze until firm, at least 4 hours and up to 2 days.
Makes about 3 cups.