Key Lime Ice Cream

Whisk together the eggs egg yolks sugar lime juice and lemon zest in a saucepan over medium heat until well-blended. Continuously stir the egg mixture with a wooden spoon until thickened 7 to 8 minutes. The mixture should be thick enough to coat the back of the spoon. Remove from heat and stir in the half and half until smooth. Strain the mixture through a fine sieve set over a clean bowl. Cover and chill the mixture in the refrigerator stirring occasionally until cool about 1 hour.

Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches \soft-serve\ consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results ice cream should ripen in the freezer for at least 2 hours or overnight.