• 2 large eggs

• 1 ¼ cups white sugar

• 4 eggs yolks

• 1 tablespoon lemon zest

• 2 ¼ cups half-and-half cream

• ¾ cup lime juice

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        Prep            Cook           Ready in

           5 min          10 min         3 h 15 min

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1. Mix together the eggs, egg yolks, sugar, lime juice, and lemon zest in a pan of any kind. Over medium heat until well blended. Continuously stir the egg mixture with a wooden spoon until thickened, 7 to 8 minutes. The mixture should be thick enough to coat the back of the spoon. Remove from heat, and stir in the half and half until smooth. Strain the mixture through a fine sieve set over a bowl which is clean. Cover and chill the mixture in the refrigerator, stirring occasionally, until cool, about 1 hour.

2. Pour the mixture which is cold  into an ice cream maker and do as the dritens says on your ice cream maker until it is done. Transfer the ice cream to a container.  Cover surface with plastic wrap and seal. But the ice cream in the freezer for at least 2 hours or longer.