Alex Rast wrote:
I would *definitely* infuse with lime peel. The acidity would
certainly interfere with the texture of the ganache. That's the real
problem about using lime and/or lemon juice. Besides, the peel gives
a more robust and pleasant flavour.

I haven't had a problem making a lemon ganache with milk chocolate and lemon
juice, etc. But I add the lemon juice at the end.

In actual fact, I would use the Indian sort of super-condensed milk
called khoya to make something like you claim. Khoya, milk-fudge, is
made by taking whole milk and condensing it using a reduction method,
stirring constantly, until it becomes very thick and is tan in
colour. You could introduce lime peel somewhere about halfway into
the process. OTOH, making this product takes a LOT of time - 1 hour
for every 1/2 liter, which condenses down to scarcely 100 ml or less.

This sounds very much like dulce de leche.