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Key Lime Ice Cream

Source of Recipe


From "The Ultimate Ice Cream Book"






List of Ingredients



• 1-1/2 cups heavy cream
  
• 6 large egg yolks
  
• 1 (15-ounce) can sweetened condensed milk
  
• 1/2 cup Key lime juice (fresh from 8 to 10 medium limes, or use bottled)
  






Instructions



1. Bring the cream to a simmer in a heavy medium saucepan. Slowly beat the hot cream into the egg yolks in a medium mixing bowl. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a wire whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble.
   
   
2. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the sweetened condensed milk and key lime juice. Cover and refrigerate until cold, or overnight.
   
   
3. Stir the cold custard well, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
   
   Makes about 1 quart,
   or 8 servings.