-
1
Place 1 cup of cream in a metal bowl and place over ice. Into a medium saucepan, place remaining cream, milk, sugar and salt. Cook over medium heat until combined and sugar is dissolved.
-
2
Add fresh mint and lime zest and cook mixture until it just begins to boil. Immediately take off heat and cover for 1 hour.
-
3
After 1 hour, strain the infused cream mixture into a separate bowl to remove the zest and mint (press down on both to extract as much flavor as possible). Return mixture to saucepan and reheat on medium low.
-
4
In a separate bowl, beat the egg yolks. Slowly add the heated mixture. Note: While you are adding the mixture make sure you are furiously whisking the mixture to prevent the eggs from cooking! Once half the mixture is mixed with the egg yolks, pour the egg yolk mixture into the saucepan and continue to heat on medium low heat. Continue to heat the mixture until it thickens enough to cover the back of a spoon and leave a trace of your finger.
-
5
Once you get the proper thickness, strain the mixture into the cream set aside in the ice bath, to stop the cooking process. You may see some small curdles of cooked egg in the strainer, but that is okay as long as you strain the mixture.
-
6
Stir the mixture and wait for it to reach at least room temperature so that it is safe to put in the fridge. At that point, cover with plastic wrap and refrigerate anywhere from 2 hours to overnight.
-
7
Churn the custard in your ice cream maker according to the manufacturer's instructions. Freeze overnight.
