Squeezing the key limes ain't so fun but SO
worth it for the tart and cool flavor you'll get!
4 large egg yolks
3/4 cup sugar
1/8 tsp salt
2 1/2 cups heavy cream
1 1/4 cups milk
grated zest of 12 key limes
1/4 cup key lime juice (probably about 25 key limes...use more or less for preference of taste)
Graham Crackers (broken in small pieces...I used Teddy Grahams as they are harder and easy to just halve)
Whisk together egg yolks, 1/4 cup sugar, and salt in a medium bowl and set aside. Combine cream, milk, lime zest, and 1/2 cup sugar and cook over medium heat until just at boiling point. Remove from heat and slowly whisk into egg/sugar mixture. Return this egg/cream mixture to the pan and cook over low/med heat stirring constantly with a rubber spatula. Heat until it reaches 175 degrees or the custard lightly coats the spatula.
Strain the custard into a clean bowl to remove lime zest (I kept a little for looks!), add lime juice, and cool over an ice bath. Refrigerate for at least 4 hours to enhance flavor then churn in your ice cream maker.
When custard is almost finished mix in your graham cracker pieces and freeze in freezer for at least 8 hours.
Voila...tart and refershing Key Lime and Graham Cracker ice cream that is perfect for summer!