Lime Ice Cream

1. 1

   Blend zest and 1/2 cup sugar in a food processor 30 seconds, then stir together with cream and milk in a heavy saucepan.

2. 2

   Bring to a boil over moderate heat, stirring occasionally, and remove from heat.

3. 3

   Steep, covered, 30 minutes.

4. 4

   Bring remaining 1/2 cup sugar and 1/4 cup plus 2 tablespoons lime juice to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved, then boil, swirling pan occasionally, until syrup just begins to turn very pale golden.

5. 5

   Remove from heat and whisk in steeped cream.

6. 6

   Whisk yolks with salt in a large bowl and add cream mixture in a slow stream, whisking.

7. 7

   Return to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard coats back of spoon and thermometer registers 170F (do not let boil).

8. 8

   Pour through a very fine sieve into a clean bowl and cool, stirring occasionally.

9. 9

   Stir in remaining 1/4 cup lime juice and chill custard, covered, until cold, at least 3 hours.

10. 10

    Freeze custard in ice cream maker.

11. 11

    Transfer ice cream to an airtight container and put in freezer to harden.

No additional tips available.