Ice Cream
1 pint, 2 cups heavy cream
½ cup powdered sugar
1 recipe lime curd (below), or 1 cup bough lime curd
¾ cup plain yogurt
Zest and juice of 2 limes
1 cup crushed graham cracker crumbs
Lime Curd
80g lime juice (I used 8 not so juicy limes)
2 eggs
85g, 6 tbsp granulated sugar
Pinch of salt
60g, 4 tbsp unsalted butter
Make the Lime Curd:
Cut the butter into small pieces (about ½ tbsp each) and leave at room temperature to soften. Combine the lime juice, eggs, sugar, and salt in a double boiler* over medium heat. Whisk until thick, and then remove from the heat and whisk in the butter until it is completely incorporated. Transfer to a cool bowl and refrigerate until cold, 1 to 2 hours.
*Make your own double boiler by placing a metal bowl over a pot with about 2 inches of simmering water in the bottom.
Make the Ice Cream:
Whip the cream until slightly thickened and then add the sugar and continue whipping until soft folds are visible; you don’t want stiff peeks. Carefully fold the cooled lime curd, the yogurt, and the zest and juice. Lightly fold in the graham crackers* last. Freeze using an ice cream maker, following the manufacturer’s instructions – this should take 15-20 minutes. Alternately, place in a shallow plastic tub and freeze, stirring regularly, for 4 hours (see head note.) If the ice cream is completely frozen at the time you plan to serve it (as in you made it ahead), you’ll want to take it out of the freezer about 30 minutes before serving to soften slightly.
*Crush the graham crackers by placing them in a zip lock bag and bashing them lightly (or aggressively, depending on your mood) with a rolling pin. You want course crumbs and small pieces, not powder.