Key Lime Ice Cream

Directions

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.