Jack Fry's Key Lime Pie Ice Cream

Ingredients

• 1 1/2 cups heavy whipping cream
• 6 large egg yolks

• 1 (15 ounce) can sweetened condensed milk
• 1/2 cup bottled key lime juice (NOT regular lime juice, but specifically KEY LIME juice)
• 17 ounces jar marshmallow cream
• 4 crumbled graham crackers

Directions

1. 1

   In a heavy saucepan, bring cream to a simmer. Place the egg yolks in a bowl.

2. 2

   Slowly beat the hot cream into the egg yolks. Pour the mixture back into the pan, and place over low heat. Stir constantly with a wooden spoon until the custard thickens slightly, 8 to 10 minutes. Be careful not to let the mixture boil or eggs will scramble. Remove from heat.

3. 3

   Pour hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly. Then stir in the sweetened condensed milk and key lime juice. Cover and refrigerate until cold.

4. 4

   Stir the cold custard well, then freeze in your ice-cream freezer according to manufacturer's instructions.

5. 5

   Fold the marshmallow cream and crumbled graham crackers into the ice cream when it is finished.