I made the lime cream cheese ice cream pie suggested in the below thread for a party last night, and it was delicious! Some notes, as there was some confusion last week about the recipe. I doubled the recipe, using the zest of 6 regular limes, the juice of 8 regular limes (no key limes in the store), 1 C sugar. I blended everything together in the blender, then let the base sit in the fridge overnight. I used a store-bought graham cracker crust (just so much easier), which I coated the bottom of with a layer of melted semi-sweet chocolate. I froze this, then put the ice cream in the pie crust straight from the machine, then froze the entire pie overnight. The ice cream really gained a lot of volume while it was freezing, which worked well in the pie -- it seemed lighter, easier to "cut" through than dense ice cream. I'm not sure if I would like this "fluffiness" if it was straight ice cream. And it wasn't because I left the machine on too long -- it almost turned into whipped cream before it froze. The chocolate addition was a great one -- we all loved the tangy/sweet contrast of the ice cream (fairly tart - if I wasn't going to put it in graham cracker crust, I might add a bit more sugar) with the crust/chocolate. Everyone swooned. It was awesome. Thank you so much for posting this recipe -- it's easy and delicious and the perfect thing on a hot summer night!