Categories: Dessert, Ice Cream
Ingredients
- 1 1/2 cups heavy cream
- 6 large egg yolks
- 1 (15 ounce) can sweetened condensed milk
- 1/2 cup fresh key lime juice
Directions
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Bring the cream to a simmer in a medium saucepan; slowly beat the hot cream into the egg yolks in a medium mixing bowl.
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Pour the entire mixture back into the saucepan and place over low heat.
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Stir constantly with a whisk or wooden spoon until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
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Remove pan from heat and pour the hot custard through a strainer into a large, clean bowl.
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Let the custard cool slightly, then stir in the sweetened condensed milk and key lime juice.
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Cover and refrigerate until cold or overnight.
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Stir the cold custard well; then freeze in 1 or 2 batches in an ice cream maker according to the manufacturer’s directions.
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When finished, the ice cream will be soft but can be eaten; for firmer ice cream, transfer to a freezer-safe container and freeze several hours or overnight.
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*Margarita Ice Cream—add ¼ cup tequila and ¼ cup orange liqueur before freezing.