Don’t forget to sprinkle your ice cream with cookie crumbs to imitate the crispy pie crust.
This recipe is courtesy of Café Johnsonia.
Heat the condensed milk, cream, and milk in a saucepan set over medium heat, until it almost reaches boiling point. Be careful not to let the mixture boil.
In a bowl, whisk the egg yolks, sugar, and salt together, until thick and lighter in color. Slowly drizzle the hot milk and cream mixture into the yolks, constantly whisking as you pour. When all the hot milk and cream has been added, return the mixture to the pan, and cook gently over medium heat until an instant-read thermometer reaches at least 160 degrees F, and no more than 180 degrees F. Remove the custard from the heat and pour through a fine mesh sieve. Stir in the fresh key lime juice. Cover and let chill until very cold.
Churn the custard in an ice cream machine according to manufacturer directions. Serve with graham crackers sprinkled on top.