Key Lime Ice Cream

• 1 1/2 cups heavy cream
• 6 large egg yolks
• 1 (15 ounce) can sweetened condensed milk
• 1/2 cup fresh key lime juice

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. Pour the entire mixture back into the saucepan and place over low heat.
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. Remove pan from heat and pour the hot custard through a strainer into a large, clean bowl.
5. Let the custard cool slightly, then stir in the sweetened condensed milk and key lime juice.
6. Cover and refrigerate until cold or overnight.
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. 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. *Margarita Ice Cream-add 1/4 cup tequila and 1/4 cup orange liqueur before freezing.

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

Taken from www.food.com/recipe/key-lime-ice-cream-175204 (may not work)