In a large saucepan, add the cream, milk, vanilla bean seeds, sugar, and zest then mix well. Heat on medium high until it is steaming and simmering at the edges.
Beat the salt into the egg yolks, then temper the yolks by slowly adding ⅓ of the cream mixture to the yolks while continuously whisking the yolks.
Place the tempered eggs into the large saucepan and stir the mixture constantly until it is thickened, about 5 minutes.
Strain the mixture through a fine mesh strainer. Stir in the juice and tequila. Pour the mixture into a gallon freezer ziplock bag and chill until it reaches 40 degrees F.
Run the custard through an ice cream mixture according to manufacturer instructions. Pour into an air tight container and allow to freeze until firm and scoopable – at least 3 to 4 hours.
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