Strawberry And Lime Ice Cream

• 1 3/4 cups cups heavy cream
• 1 Finely grated lime zest
• 1 pinch salt
• 2 eggs
• 1/4 cup sugar
• 1 pound strawberries, trimmed and quartered
• 1 lime - juiced

1. To make the custard (the base of any good ice cream) combine cream, zest, and salt in a heavy saucepan and bring just to the boil. Remove from heat.
2. To make the custard (the base of any good ice cream) combine cream, zest, and salt in a heavy saucepan and bring just to the boil. Remove from heat.
3. Pour everything back into the saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170u0b0F. Do not let it boil! A custard boiled is a custard spoiled!
4. Congratulations! You now have a custard. Immediately pour it into a metal bowl, then cool to room temperature, stirring occasionally. Alternatively, you can put the bowl in a larger ice bath. Whichever route you choose, leave for at least two hours but no longer than 24.
5. While custard is chilling, get our your blender and puree the strawberries with the remaining sugar and lime juice until smooth. Then force the blended mix through a fine sieve (to remove the strawberry seeds - no-one wants seedy ice cream) into the chilled custard. Stir the puree into the custard together before freezing in an ice cream maker. Finally transfer to an airtight container and put in the freezer to harden. Enjoy. Kids optional.

heavy cream, lime zest, salt, eggs, sugar, strawberries, lime juiced

Taken from food52.com/recipes/12768-strawberry-and-lime-ice-cream (may not work)