Ingredients
1 tbsp key lime zest (about 4 key limes)
1/2 cup key lime juice (about 12 limes)
3/4 cups sugar
pinch of salt
1 cup milk
4 egg yolks
2 cups cream
1/2 cup graham crackers, crushed
Preparation
Mix the zest, juice, sugar, and salt together in a bowl. Let sit in the refrigerator for a couple of hours. Heat the milk until it is just boiling. Remove from heat. Whisk a quarter cup of the hot milk into the egg yolks (to temper the yolks). Whisk in a little more. Scrape the yolk-milk mixture back into the rest of the milk and whisk together. Place over medium heat and whisk constantly until the custard has thickened (should coat the back of a spoon). Place the custard on ice or in the refrigerator until it is chilled completely. Mix the sugar-lime mixture, the custard, and the cream together in a large bowl. Churn the ice cream in your ice cream maker according to the ice cream maker instructions. Stir the graham crackers into the soft ice cream. Freeze.
