Key Lime Ice Cream

• 8 Key limes or 5 regular limes
• 2 cups milk
• 6 large egg yolks
• 3/4 cup plus 2 tablespoons sugar
• 2 cups very cold heavy cream

1. Grate the lime zest; reserve.
2. Squeeze the limes to yield 1/2 cup juice.
3. Place the zest in a saucepan with the milk.
4. Scald the mixture; cover.
5. Remove from heat.
6. Steep for 30 minutes.
7. Combine the egg yolks and sugar in a bowl; whisk until pale yellow and thick.
8. Fill a large bowl with ice and water; set aside.
9. Return the milk to the stove, and bring to a simmer.
10. Slowly pour the milk mixture into the egg yolk mixture, whisking constantly.
11. Return the mixture to the saucepan; cook over low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of a spoon, about 5 minutes.
12. Remove the pan from the heat; stir in the chilled cream to stop the cooking.
13. Pour through a fine-mesh sieve into a bowl set in an ice-water bath; stir occasionally until cooled.
14. Stir the reserved lime juice into the custard.
15. Cover; chill at least 30 minutes or overnight.
16. Pour the custard into an ice-cream maker, following the manufacturers instructions.
17. Churn until the ice cream is just set, but not hard.
18. Transfer to an airtight container; freeze at least 4 hours and up to 1 week.

regular limes, milk, egg yolks, sugar, very cold heavy cream

Taken from www.epicurious.com/recipes/food/views/key-lime-ice-cream-392925 (may not work)