Key Lime Pie Ice Cream

I've made this before and liked it. But this time I tripled the recipe, but not the condensed milk and added lime rind. Loved it! I also played around with the milks. If you'd like the original you can go to cookinglight.com in the recipe section.

Key Lime Pie Ice Cream (adapted from Cooking Light)


3 ½ cups skim milk
1 1/2 cups bottled key lime juice (such as Nellie and Joe's)
2 1/2 cups half and half
a couple of dashes of salt
2 (14 oz) can fat-free sweetened condensed milk
6 graham crackers, coarsely broken
1 t. grated lime rind
Key lime wedges (optional)

Combine first 5 ingredients; stirring with a whisk. Pour mixture into freezer can of an ice-cream freezer and freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 tsp graham crackers. Garnish with lime wedges, if desired. Yield: 15 servings (serving size - 3/4 cup)