I like this recipe for key lime pie ice cream because its a good example of how much fun it is to create an ice cream equivalent of some other food you enjoy. Last week a we had a couple of candy versions of this.
The first step is to decide what is essential about the original dessert and must be in or at least evoked by the ice cream version. I agree with the choices made by Renee on Magnolia Days. Sweetened condensed milk balanced with the proper amount of key lime juice, and a respectably eggy custard are essential. This may seem obvious but search the net for similar recipes and you will see this is not the case. I like that she uses a half cup of lime juice to balance the sweetness of the condensed milk. A good key lime pie is both tart and super sweet or its something else.
A variation I might try is to add the lime zest from the key limes and an additional cup of cream or half and half. Also I wonder if baking a ready made or fresh, graham cracker pie crust (brush it with a quick egg wash before baking) and then scooping the churned ice cream into it and freezing it like that would work?
Key Limes / 1 quart
Mix Prep Time: 30 min
Freeze Time: 30 min
Total Time: 1 hour