Coriander Lime Ice-Cream
In a medium bowl, whisk egg yolks and sugar until it doubles in volume.
In a food processor, pulse cilantro and lime together until cilantro leaves are very small.
In a medium, heavy-bottomed sauce pan, heat cream, milk, cilantro and lime mixture on medium heat. Be careful not to scald it.
When it begins to simmer, turn heat down to low, and ladel 1 cup of hot milk into the bowl with the egg yolks, whisking vigorously.
Return the egg and milk mixture back to the pan, and return the heat to medium.
Stir continuously with a wooden spoon, until the mixture thickens and coats the back of the spoon.
When mixture has thickened, strain into a heat-proof bowl, and then set that bowl in another bowl full of ice to rapidly chill.
Stir to release steam.
When it reaches room-temp, cover and chill for at least 2 hrs.
Churn in an ice-cream maker per manufacturer instructions.