Preparation:
Heat the milk up until it's almost boiling, then remove from heat.
Beat the egg yolks together with the sugar and the lime juice, add to the custard, then heat again, stirring constantly, until the mixture coats the back of a wooden spoon.
Freeze in a shallow container for 2 hours, then lightly whip the cream and add to the frozen custard. Freeze again for another 2 hours, mash and freeze until solid
Remove from freezer to fridge an hour before servin |
