Key Lime Ice Cream

Fresh key lime juice is best but bottled is ok. If you have to, you may substitute fresh regular lime juice.

Bring the cream to a simmer in a medium saucepan.

Slowly beat the hot cream into the egg yolks in a medium mixing bowl.

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

Stir constantly with a whisk or wooden spoon until the custard thickens slightly.

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

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

Cover and refrigerate until cold or overnight.

Stir the cold custard well.

Then freeze in 1 or 2 batches in an ice cream maker according to the manufacturers directions.

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.

Margarita ice creamadd cup tequila and cup orange liqueur before freezing.

heavy cream, egg yolks, sweetened condensed milk, key lime juice