Prep: 20 mins
Inactive time: 6 hours
Yield: a quart of ice cream


8 egg yolks (half cream and half milk)
2 cups of half and half
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:

Combine milk, heavy cream and half and half in a pot and put on medium heat, stirring from time to time. Note: If you don't have half and half, you could use 3 cups of milk and 3 cups of cream. 
As it heats up, put in your fresh mint leaves.
Now while keeping an eye on the above mixture, in a bowl put in all 8 egg yolks.
Dump in your sugar.
With a whisk or an electric mixer, give that a good mix until it thickens up. While beating this keep stirring your milk and cream from time to time so it doesn't burn.
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.
Remember your beaten egg yolks? Take a cup or two of your milk mixture and pour into the yolk and sugar mixture while beating continuously. This tampers the mixture so the eggs don't cook and curdle up when poured into the hot milk and cream.
Now pour that eggy goodness into the milky goodness. Stir continuously.
Add in your freshly squeezed lime juice and vanilla extract (optional).
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.
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.
If you have an ice cream maker, at this point, freeze according to manufacturer's instructions. But if your kitchen ministry is still growing like mine, use a freezer. This is what you will do: Pop your custard into the freezer and after every 15 minutes, give it a good stir (and lick some). It will thicken up gradually and will get the right texture. If you just leave it to freeze without stirring, it won't be like the ice cream cream we all love. 
 Ice cream is ready!