Recipes

1. Line a metal or glass loaf pan with wax paper. For the ice cream, whip the cream until stiff peaks form. Whisk together the sweetened condensed milk and Key lime juice and zest. Gently fold in whipped cream in thirds. Fold into the prepared pan. Cover with plastic wrap and then wrap in aluminum foil. Freeze pan for 8 hours.
2. Meanwhile, prepare the graham cracker topping. Heat oven to 350F. Combine crushed crackers, melted butter and sugar until mixture is the consistency of soft sand. Turn mixture onto parchment paper lined baking sheet and press flat. Bake for 10 minutes. Remove pan from oven and let cool. Break apart and set aside in bowl.
3. For the spiced-rum cream, whip cream until soft peaks form. Add spiced rum. Beat until stiff peaks form, then fold in lime zest.
4. Remove loaf pan from freeze and let sit on the counter for 5-10 minutes. Dip an ice cream scoop in hot water and then pull through the pan to form balls. Serve in a bowl topped with graham cracker crumbles and the rum flavored whipped cream.

Time-saver tips:

• Buy a ready to use graham-cracker crust and crumble for the topping.
• Freeze the bowls and beaters used for whipping the cream in Steps 1 and 3.
• Freeze the ice cream mixture in cupcake paper lined muffin tins. The small increments will freeze faster and serving portions will be easier to control.