Happy Pi Day! Chocolate Cream Pi

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Sliced Pork with vegetables served with ramen noodles and broth

Sliced Pork with vegetables served over ramen noodles and asian broth #dinner #leftovers

Caramel latte at @thecoffeebuddah

Caramel latte at @thecoffeebuddah #drinks #coffee #pittsburgh

Hello again @flickr. We should meet more often.

Reminder about new blog – TheSugarPixie.net

Heads up for new subscribers, since I’ve been getting a lot of hits from Stumbleupon – check me out at TheSugarPixie.net. Old and new posts there!

A new home!

Hi All! This week I’ve moved to a new domain: thesugarpixie.net! It’s been just about a year since I started food blogging, and I’m excited to have my own little corner of the ‘net. I have some exciting new posts lined up and can’t wait to share them with you all.

Thank you for your understanding as I feel my way through WordPress and all it’s wonderfulness. See you on the flip side!

-The Sugar Pixie

Key Lime Ice Cream

Time for Recipe Club again, and theme was ‘Summer Treats.’ We have a new hostess, Christey from FotoCuisine.com. I will admit I forgot that RC was on Tuesday and not the normal Wednesdays it used to be, so I did not have much on hand, BUT I have a tree filled to the brim with key limes.

I quickly looked around for what I had, and I happened to remember I had some heavy whipping cream for an alfredo sauce I did not make (lightened up version using yogurt instead). Okay, so sugar and cream and limes, how about ice cream? Could I make ice cream without the aid of an ice cream maker = YES! Read More

I went to my trusty recipe search engine – Google, which eventually brought me allrecipes.com. I found a few recipes to use, but I decided to substitute key lime for lemon. I can not wait to try this with some other fruits as well: pomegranate, raspberry, goji, orange, lemon, mango….etc!

Key Lime Ice Cream

Yield: 1 quart size container

  • 3-4 average sized key limes: zested and juiced (just about 1/4c)
  • 1 cup white sugar
  • 1 cup milk
  • 1 cup heavy cream, chilled
  • 9×5 loaf pan

Directions

  1. Zest approximately 3-4 key limes, and juice to acquire just under 1/4 c of juice.
  2. In a food processor, combine zest and sugar and blend until fine and well combined.
  3. In a medium bowl dissolve the sugar/zest mixture with 1 cup of milk.
  4. Whisk in the key lime juice to the milk mixture.
  5. In another bowl, whip the heavy cream until stiff but not grainy.
  6. Gently fold the whipped cream into the key lime mixture until evenly blended.
  7. Pour the mixture into a 9×5 loaf pan. Cover with a piece of plastic and press down gently into the ice cream to form a nice seal.
  8. Freeze for approximately 3 hours or until firm.

Steps

Zest approximately 3-4 key limes, and juice to acquire just under 1/4 c of juice. In a food processor, combine zest and sugar and blend until fine and well combined.
In a medium bowl dissolve the sugar/zest mixture with 1 cup of milk. Whisk in the key lime juice to the milk mixture.

In another bowl, whip the heavy cream until stiff but not grainy. Gently fold the whipped cream into the key lime mixture until evenly blended. Pour the mixture into a 9×5 loaf pan. Cover with a piece of plastic and press down gently into the ice cream to form a nice seal. Freeze for approximately 3 hours or until firm.
Just a tiny scoop goes a long way! Enjoy!