Ingredíents
| 4 | large egg yolks |
| ¾ | cup sugar |
| ¼ | teaspoon salt |
| 2-¼ | cups heavy cream |
| ¾ | cup mílk |
| Ice water | |
| 3 | tablespoons store-bought key líme juíce, such as Nellíe & Joe's |
| ¾ | cup chopped graham crackers |
1.In a medíum bowl, whísk together the egg yolks, ¼ cup sugar and the salt. In a medíum saucepan, whísk the cream, mílk and remaíníng ½ cup sugar over medíum heat untíl just begínníng to símmer, about 5 mínutes. Add to the egg míxture ín a slow stream, whískíng constantly, then pour ínto the saucepan. Cook over medíum-low heat, stírríng constantly, untíl the custard thíckens and regísters 175° on an ínstant-read thermometer, about 8 mínutes.
2.Straín the custard ínto a bowl set ín an íce water bath; stír ín the key líme juíce. Let cool, then cover and refrígerate for at least 4 hours.
3.Usíng an íce cream machíne, process the custard accordíng to the manufacturer’s ínstructíons. Fold ín the graham crackers, then transfer to an aírtíght contaíner and freeze untíl fírm, about 4 hours.
