from about.com
Ingredients:
- 1-1/2 cups heavy cream*
- 6 large egg yolks*
- 1 (15-ounce) can sweetened condensed milk
- 1/2 cup lime juice (fresh from 4 to 5 medium limes)
- graham cracker pieces (optional)
Bring the cream to a
simmer in a heavy medium saucepan. Slowly beat the hot cream into the egg yolks
in a medium mixing bowl. Pour the entire mixture back into the pan and place
over low heat.
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.
Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to 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 your ice cream machine according to the manufacturer's instructions. Add the graham cracker pieces, if using, the last 5 minutes of freezing.
When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
Yield: about 1 quart; 8 servings.
Per serving sans graham crackers: 373 calories; 25 g fat (14.4 g saturated fat; 60 percent calories from fat); 31.7 g carbohydrates; 239 mg cholesterol; 90 mg sodium; 7.3 g protein; 0 g fiber.
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.
Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to 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 your ice cream machine according to the manufacturer's instructions. Add the graham cracker pieces, if using, the last 5 minutes of freezing.
When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
Yield: about 1 quart; 8 servings.
Per serving sans graham crackers: 373 calories; 25 g fat (14.4 g saturated fat; 60 percent calories from fat); 31.7 g carbohydrates; 239 mg cholesterol; 90 mg sodium; 7.3 g protein; 0 g fiber.
*I made this substituting a can of coconut milk for the heavy cream and it was so good! I've also used 5 egg yolks and it turned out fine. The yolks just keep the ice cream from freezing rock solid in the freezer.
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