Key Lime Pie Gelato

When I was visiting my sister in DC, she was really excited about her new Ice Cream Maker that she gifted to her husband for Father's Day. She wanted me to show her how to make custard, so that she could make gelato. She also purchased a great book and picked this Key Lime Pie Gelato, as the first gelato to try.

Making the gelato base was the same as making an ice cream custard- the only difference being that there is more whole milk and less cream in this gelato base than a typical ice cream custard.
A slight difference, in my opinion.

We added more graham cracker crumbs then the recipe called for and made sure to freeze them ahead of time, so they would be completely frozen.

This was a really great frozen treat. It really tasted like key lime and everyone loved it.




recipe from the Ciao Bella Book of Gelato & Sorbetto

Plain Base
Makes enough for about 1 quart of gelato

INGREDIENTS
2 cups whole milk
1 cup heavy cream
4 large egg yolks
2/3 cup sugar




PREPARATION
In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170 degrees F.

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185 degrees F. Do not bring to a boil.

Pour the mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature, stirring every 5 minutes or so. To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.

When the custard has been completely chilled,
add:
3 Tbls key lime juice
2 tsp lime zest

Now churn in your ice cream machine, according to directions.

When custard is almost ready, add
3/4 cup crushed graham crackers, frozen.

Transfer to a container and freeze, until firm enough to scoop.