Lime Cheesecake Ice Cream
1 can evaporated milk
1 can sweetened condensed milk
2 cups milk
2/3 cup heavy cream
2 egg yolks, beaten
1 cup white sugar
1 cup lime juice
1 pack lime flavored jelly crystals
6 chocolate ripple biscuits

In a saucepan over low heat, combine the evaporated milk, sweetened condensed milk, milk, and heavy cream. Cook until warm, whisking frequently. Once the mixture is hot to the touch, whisk in the jelly crystals and sugar, stirring constantly until sugar and crystals are completely dissolved. Whisk in the egg yolks, and remove from the heat. Stir in the lime juice.

Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. This recipe takes a bit longer to set than the usual ice cream.

Once the ice cream is thick, open the canister, and place small pieces of chocolate ripple biscuit evenly on each side. They will not break into smaller pieces as the machine churns so make them reasonable pieces. Mix for about 5 more minutes. Transfer to a freezer container, seal, and freeze until solid.

By changing the jelly and juice flavours you can make this decadent creamy ice cream almost any flavour. And by using low fat milks you might feel less guilty about eating this, but I don't know if it will alter the texture in any way.

If you don't have an ice cream maker, (I don't - yet) you can put the ice cream in a container in the freezer, and take it out every hour or so to whisk it.

This is the most creamy decadent ice cream I'm made yet, and those of you who remember me will know how much I like making ice cream