Key Lime Pie Ice Cream Sandwiches

Ingredients:

Directions:

1. Prepare the ice cream. Add ice to a large glass bowl and place a smaller bowl inside / on top of the ice. Place a fine mesh strainer over the bowl. Set aside.
2. Add the milk and heavy cream to a medium saucepan. Heat on medium-low and stir frequently until the temperature reaches 170 degrees F and bubbles start to form around the edges of the pan. Do not boil.
3. In a separate bowl, whisk the egg yolks, then gradually whisk in the sugar until the mixture is smooth.
4. Temper the eggs by adding a drizzle of the hot milk to the bowl while whisking. Continue to whisk and add more hot milk until all ingredients are combined. You must keep whisking or the eggs will start to cook.
5. Return the mixture to the saucepan and continue to heat over medium-low heat until the mixture coats the back of a wooden spoon. The temperature should be around 185 degrees F. Do not boil.
6. Pour the mixture through the strainer and into the bowl sitting in ice. Cool the ice cream for 30 minutes, stirring occasionally. Then, cover and refrigerate for at least 4 hours or up to overnight.
7. When ready, stir in the key lime juice and lime zest, then process according to manufacturer instructions.
8. Line a 9x13 baking pan with plastic wrap. Pour the ice cream into the baking pan and smooth into an even layer. Cover and place in the freezer until frozen solid, typically overnight.
9. While the ice cream freezes, prepare the graham crackers. Add the whole wheat flour, AP flour, sugar, baking powder, baking soda, salt and cinnamon to the bowl of a food processor. Pulse until combined.
10. Add the butter and pulse until the mixture resembles cornmeal. Add the honey, molasses, milk, and vanilla. Process until it forms a ball of dough. Add additional milk if too dry and not forming a ball, adding 1 Tbsp at a time.
11. Remove and wrap in a large piece of plastic wrap, pressing into a disk that’s approximately ½-inch thick. Refrigerate for 1 hour.
12. Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Remove ½ of the dough and place on a piece of parchment paper or lightly floured counter. Roll to about 1/8-1/4-inch thick. Slice into crackers and place on the baking sheet. Make the crackers as large or small as you want for your ice cream sandwiches. Use a fork to poke a few holes in each cracker. Repeat with the other half of the dough.
13. Bake for 10 minutes. The edges should be slightly browned, and the crackers will puff up slightly. Let cool completely. Store in an airtight container if not ready to make the sandwiches right away.
14. When ready to make the sandwiches, remove the ice cream from the baking pan and slice to match the size of the crackers. Sandwich the ice cream between 2 graham crackers. Serve and enjoy!
15. If not eating right away or if you have leftovers, store in freezer and pull about 10 minutes before serving.