Key Lime Ice Cream Pie

Ingredients

• 2 cups (500 ml) whole milk, divided
• 1 1/4 cups (313 ml) heavy cream
• 3/4 cup (150 g) sugar
• 1/8 cup (30 ml) corn syrup
• 1 Tablespoon + 1 teaspoon (11 g) cornstarch
• 1/8 teaspoon kosher salt
• 6 Tablespoons fresh key lime juice
• 6 ounce ready-made graham cracker crust

Instructions

1. Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. Set a fine mesh sieve over the bowl and set aside.
2. In a large saucepan, combine the remaining milk with the heavy cream, sugar and corn syrup. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
3. Gradually pour the hot milk mixture (through the sieve) into the medium bowl. Whisk in salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cool, about 20 minutes. Once cooled to room temperature, add the key lime juice. Whisk until combined with milk mixture.
4. Chill the mixture thoroughly (at least 4 hours or overnight). Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. When ice cream is finished churning, scoop into the graham cracker crust and smooth top (there may be a little left over). Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.
5. Slice, top with whipped cream, and enjoy!