Key Lime Pie Ice Cream

Highly recommended!

Recipe
Yields 6 servings (3/4 cup size)

1 1/2 cups 2% reduced fat milk
1/2 cup bottled key lime juice (such as Nellie and Joe's) or fresh squeezed key lime juice
1/2 cup whipping cream
Dash of salt
1 (14 oz) can fat free sweetened condensed milk
6 graham crackers (1 1/2 cookie sheets) coarsely crushed, divided
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. Stir 1/3 cup graham crackers into ice cream. Spoon ice cream into a freezer-safe container, and cover and freeze for 1 hour or until firm. Sprinkle each serving with 1 teaspoon graham crackers. Garnish with lime wedges, if desired.

Modifications I made - I couldn't find key lime juice at the store, so I bought a bag of Melissa's key limes and cut them in half and squeezed the juice into a 1/2 cup container. It ended up taking every single one of the key limes to get 1/2 cup of juice! Also, I pretty much tripled or quadrupled the graham crackers the recipe calls for and put them all in the ice cream. I felt like the graham crackers took some of the "bite" out of the lime tart-ness and made it more pie like, since you got a good chunk of graham crackers in each bite. Plus, I'm a big fan of stuff in my ice cream.