.: evil jungle prince :.

It's finally cooling off here in the desert, which means it's time to start harvesting citrus fruits! My small, still-young key lime tree managed to produce a few fruits this year, so supplementing them with a few grocery store bought key limes I thought I'd try out somethingg entirely new this time around: key lime pie "sorbet" ice cream, made in my new Kitchen Aid ice cream maker [attachment].

Though there are certainly more fun things to do than squeeze dozens of tiny, hard key limes for a measly 1/2 cup of juice, the idea of making my own ice cream for the first time injected some fun into the endeavor and the end goal made it worth the effort. I'm not sure I've ever tasted real key lime pie so I can't tell you how authentic tasting this recipe is, but the combination of sour and sweet was tasty, I thought.

1. Start out by squeezing key limes to produce 1/2 cup key lime juice. Strain and set aside.

2. Heat 3/4 cup water and 1/2 cup sugar on stove until the sugar dissolves. When dissolved, through in some ice cubes to cool down the liquid. Add 1/2 cup lime juice and a 14 oz can of sweetened, condensed milk. Mix. (The original recipe suggested icing down the liquid before going any further, though I didn't do that.)

3. Add a dash of vanilla extract to the liquid and a few drops of green food coloring.

4. Remove the ice cream freezer bowl from the freezer, pour in the liquid, and mix for 20-30 minutes until the ice cream begins to solidify. (I added some crunchy chocolate wafers for texture during the last minute.) Freeze in a non metallic container.

Who doesn't like ice cream?!