Key Lime Pie Concretes

Do you like Key Lime Pie? Of course you do!

Do you like Vanilla Frozen Custard? Yep!

OK, You're Gonna Love...

Key Lime Pie Concretes

So, my 'stylist' (and at my age, there's not much worth 'styling' anymore...) recently took a little jaunt to Fort La-Dee-Da (oops, Lauderdale), Florida for some R&R and to check out some new 'Eye Candy'. How'd that go Mr. M.? Anyway, while he and friends were lunching one day, some of the folks decided to try a little desert called Key Lime Concretes (he swears he didn't have one...).

What's a Key Lime Concrete you ask? I had never heard of such a little treat, but as Mr. M explained, it was a combination of vanilla frozen custard & Key Lime Pie served sundae style. That sounded good for a warm summer day. After a little 'sherlocking' and no specific recipe to be found... I decided to throw my own little Key Lime Concrete Sundae together. So here's what I've come up with so far...

Ecco Salon

Oh, I almost forgot! If you need to update your 'do' or tweak your 'style', go visit Michael, Diane, Max or some of the other great stylists at Ecco Salon, South Pasadena. They can put a new 'swing' in your 'get-a-long'!

On to Key Lime Concretes... Let's Try It!

 

Vanilla Frozen Custard

Ingredients: (makes approx. 3/4 of a qt.)

• 1 1/2 c. heavy cream
• 1 1/2 c. half-and-half
• 1 tsp. vanilla (or you can use 1 whole vanilla bean, split & scaped)
• 2 large eggs
• 3 large egg yolks
• 3/4 c. sugar

Directions:

1. Combine the cream, half-and-half and vanilla (or vanilla bean, including the pod) in a medium saucepan, bringing the mixture to a slow boil over medium heat. Reduce heat to low and simmer for 30 minutes, stirring frequently to avoid a skin forming on top of the mixture.
2. Mix the eggs, egg yolks & sugar in a medium bowl for approximately 1 1/2 - 2 minutes, using a hand mixer/stand mixer. Mix until thick, smooth & pale yellow in color.
3. Now, mixing the egg/sugar mixture on low, slowly pour 1 cup of the hot cream/half-and-half mixture into the egg/sugar mixture. You don't want to pour the hot cream/half-and-half mixture in to fast. Otherwise, your eggs may scramble. You don't want Scrambled Egg Ice Cream, do you?
4. When thoroughly combined, pour the egg/sugar mixture back into the saucepan with the remaining cream/half-and-half. Stir to combine.
5. Cook over medium low heat, stirring constantly, until the mixture starts to thicken, almost custard-like, and thick enough to coat the back of a spoon. This requires some patience, as it takes approximately 20 minutes to thicken. (I had a beer or two...)

6. When mixture has thickened, transfer to a 'chill' bowl, cover the mixture/custard with a sheet of plastic wrap, gently pressed directly on the custard. Chill in the refrigerator for at least 2 hours or longer if desired. Gently touch the top of the custard, as it should feel cold to the touch.

7. When custard is fully chilled & following manufacturers directions, pour chilled custard in ice cream maker, mixing to freeze and reach desired consistency. This should take 20 - 30 minutes. I used my nifty little Cuisinart Ice Cream/Sorbet Maker.

creamy & smooth & low-fat ;)

8. Place the custard mixture in an air tight container & place in the freezer to harden for at least 8 hours.

To Assemble & Serve:

For this little 'trial' recipe, I did not make a Key Lime Pie (next time). But I did purchase a Key Lime Pie from a great SoCal restaurant, Claim Jumper (The more you eat, the more you want!).

Looks good, but I could have done without the whipped cream.

 1. Using 'old fashioned soda fountain sundae type' glasses (I found some at Bed, Bath & Beyond for only $2 each) or containers of your choice...
2. Slice a piece of Key Lime Pie & carefully cut into smaller pieces.
3. Place a dollop or two of the frozen custard in the bottom of the glass. Transfer the cut up Key Lime Pie slice into the glass.
4. Place a dollop or more of the frozen custard around the pie, topping the glass off with more frozen custard.
5. Drizzle some 'sprinkles' of your choice on top to finish it off. I used some crumbled graham crackers.

Doesn't this look good! And, it's so good for you! (No laughing, remember what Paula Deen said: "I'm your cook, not your doctor, ya'll!").

Key Lime Concretes

WildWSS out! Enjoy your Key Lime Concretes & stay cool!