Key Lime Ice Cream

1. 1

   Bring the cream to a simmer in a medium saucepan; slowly beat the hot cream into the egg yolks in a medium mixing bowl.

2. 2

   Pour the entire mixture back into the saucepan and place over low heat.

3. 3

   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).

4. 4

   Remove pan from heat and pour the hot custard through a strainer into a large, clean bowl.

5. 5

   Let the custard cool slightly, then stir in the sweetened condensed milk and key lime juice.

6. 6

   Cover and refrigerate until cold or overnight.

7. 7

   Stir the cold custard well; then freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.

8. 8

   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.

9. 9

   *Margarita Ice Cream-add 1/4 cup tequila and 1/4 cup orange liqueur before freezing.

* Per serving · 4 servings · Values may vary.