Key Lime Ice Cream

1. 1

   Grate the lime zest; reserve.

2. 2

   Squeeze the limes to yield 1/2 cup juice.

3. 3

   Place the zest in a saucepan with the milk.

4. 4

   Scald the mixture; cover.

5. 5

   Remove from heat.

6. 6

   Steep for 30 minutes.

7. 7

   Combine the egg yolks and sugar in a bowl; whisk until pale yellow and thick.

8. 8

   Fill a large bowl with ice and water; set aside.

9. 9

   Return the milk to the stove, and bring to a simmer.

10. 10

    Slowly pour the milk mixture into the egg yolk mixture, whisking constantly.

11. 11

    Return the mixture to the saucepan; cook over low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of a spoon, about 5 minutes.

12. 12

    Remove the pan from the heat; stir in the chilled cream to stop the cooking.

13. 13

    Pour through a fine-mesh sieve into a bowl set in an ice-water bath; stir occasionally until cooled.

14. 14

    Stir the reserved lime juice into the custard.

15. 15

    Cover; chill at least 30 minutes or overnight.

16. 16

    Pour the custard into an ice-cream maker, following the manufacturers instructions.

17. 17

    Churn until the ice cream is just set, but not hard.

18. 18

    Transfer to an airtight container; freeze at least 4 hours and up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.