I can not wait to show you how to make this!
MINT AND KEY LIME ICE CREAM RECIPE
Prep: 20 mins
Inactive time: 6 hours
Yield: a quart of ice cream
8 egg yolks
2 cups of half and half (half cream and half milk)
2 cups heavy whipping cream
2 cups of 2 % milk (or whole liquid milk)
1 and a third cups of sugar
20 mint leaves
20 key limes
1 teaspoon vanilla extract (optional)
That’s really all you need! Directions:
As it heats up, put in your fresh mint leaves. Oh la la!
Now while keeping an eye on the above mixture, in a bowl put in all 8 egg yolks. Some of my egg yolks mixed together so you can only see 4 distinct ones here.
I don’t know why this picture is repeating itself. Ha.
Okay now pour your heated milk and cream mixture into a blender. Note that it should get hot but it shouldn’t boil. Blend the hell out of it so the mint leaves can be broken and all that minty goodness can be in the milk.
Strain the mixture back into the pot.
Now cut all your cute little limes in twos.
Squeeze them into a strainer by hand or with the help of a squeezer. As you do this, put your milk mixture on medium heat and stir every now and then. Note that it shouldn’t boil over.
Now pour that eggy goodness into the milky goodness. Stir continuously.
Add in your freshly squeezed lime juice and vanilla extract (optional). Oh boy, this is where the tasting begins.
Keep stirring until the mixture thickens up. This is the custard that will later become ice cream. It is ready when it coats the back of a wooden spoon.
Pour all that goodness into a bowl.
Cover it with plastic paper. The plastic should touch the custard so it doesn’t form skin when cold.
Put all that goodness in a fridge and let it cool down completely. I left mine overnight but you don’t have to. When it is completely cold, take off the plastic. The mixture will look really thick.
Give it a good mix. It will lighten up but don’t worry it will get really thick as you freeze.
When it gets to this consistency, stop stirring. Ice cream is ready!