FROZEN KEY LIME PIE

We're having a "heat wave" here in Portland. Yep, it's been in the 80's. So this recipe from Favorites sounded like the perfect dessert for a Sunday evening on the patio.

Crust

• 1 1/4 cup graham cracker crumbs
• 2 Tbsp sugar
• 1/4 cup melted butter

Mix together and press into 9"springform pan or Demarle sponge cake mold. Freeze for 15 minutes.

Filling

• 1 pint lime sherbet
• 1 pint Haagen-Dazs zesty lemon sorbet
• 1 pint vanilla frozen yogurt
• 1 Tbsp fresh lime juice

Soften and mix together in mixer. (BTW, when it says soften, you may want to listen, I permanently bent/broke/destroyed one of the beaters on my mixer by trying to do it when it wasn't so softish) Spoon into crust.

Topping

• 1/4 cup toasted coconut
• fresh lime slices

Sprinkle with toasted coconut. Freeze for at least 4 hours. Let stand 5-10 minutes before slicing. Serve with sliced limes and if you are me a little whip cream on top.

SOUR CREAM RASPBERRY ICE CREAM

Sour Cream Raspberry Ice Cream

(too busy eating to take a pic so google images helped me out here)

3 (10oz) pkg frozen raspberries, thawed and mashed (I used fresh)

6 cups sugar

1 1/2 cup sour cream

7 1/2 tsp vanilla

9 beaten eggs (I used egg beaters since they're pasteurized and they worked great)

1 can evaporated milk

1 1/2 qt heavy cream

In a mixing bowl, combine berries, sugar, sour cream and vanilla. Mix it really well. Combine the berry mixture, eggs, evaporated milk and cream in freezer can. Mix thoroughly; freeze. Makes 6 quarts.

COCONUT ICE CREAM

Coconut Ice Cream...from my Aunt Nanny

(I was too busy eating this to take a pic, but I strongly believe in pics accompanying recipes so this one is courtesy of the internet)

1 1/2 pints heavy whipping cream

20 oz crushed pineapple (next time I'm giving it a few pulses in my food processor to make the texture more subtle)

1 TB coconut extract

6 cups whole milk

1 1/2 cups sugar

1/2 cup flaked coconut

1/8 tsp salt

Mix together and freeze in 1 gallon freezer!

ENJOY!!!

PUMPKIN PIE MILKSHAKE

Since I'm going to get bigger anyway, it's totally fine that I eat one of these every night during Oct and Nov, right???? I'm not kidding, these are GOOOOOD!

Pumpkin Pie Milkshake

Recipe & Pic by Our Best Bites

1/3 C pumpkin, canned or homemade

1/4 - 1/2 C milk

1/4 t vanilla

1/2 t cinnamon

1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)

1/16 t nutmeg

2 T brown sugar

2 C vanilla ice cream

a few graham crackers

Pop it all in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C.

A note about blenders: Here's the problem with making thick, diner style milkshakes at home: A lot of times you have to add so much milk to the thing to get the blender to process that it turns into a milk-slushie instead. Or you have to blend and plunge, blend and plunge, etc. You know the drill, right? So if you have any trouble with your blender, I would recommend blending everything but the ice cream first and then mashing it into the ice cream by hand (well, with a hand. Holding a fork or spoon :) If your scooped ice cream sits out at room temp while you measure the other things and get them all ready, then by the time you mash it all together it should be a good consistency. Sprinkle with crushed graham cracker crumbs before serving.

Emily's notes:

So, this recipe said it makes a big enough shake for two adults to share and enough to give some to their toddler. Apparently they have way more self control than we do. I just made it for Mark and I (no kid sharing involved) and we both wanted more than we got. Next time I'll be once and a half-ing it, or heck, I'm eating for two, maybe I should just double it! Also, we didn't feel like the crushed graham cracker crumbs and topped it with whip cream instead.