Key Lime Pie Ice Cream

• 2 cups whipping cream
• 1 can sweetened condensed milk
• 50 milliliters freshly squeezed key lime juice
• grated zest from 6 key limes
• 6 squares of graham cracker, crushed

1. whip the whipping cream until stiff peaks form.
2. Meanwhile, mix the lime juice and zest into the condensed milk. Make sure to taste it at that point to see if you want it have more lime flavour. Remember you are going to dilute the flavours when you mix it into the 2 cups of whipped cream so if it's too subtle before you mix it into the cream, it's going to be way too subtle after.
3. When you are sure you like the balance of limeyness to sweetness, fold in the graham crackers and then fold that entire mixture into the bowl of whipped cream.
4. Pour this delicious goodness into a freezer container of some sort and freeze if for at least 5 or 6 hrs. When that time is up, you just dig in. It's that easy.rnrn*the basic recipe for this ice cream is all over the internet but I got my original inspiration from Journey Kitchen http://www.journeykitchen.com/2011/08/two-ingredient-ice-cream-without-ice.html

whipping cream, condensed milk, lime juice, limes, graham cracker

Taken from food52.com/recipes/22269-key-lime-pie-ice-cream (may not work)