Key Lime Graham Cracker Gelato

Key Lime Graham Cracker Gelato


Note: The base for this can be used in numerous other gelatos; it makes about 1 quart.


Plain base - 1 quart


3 tablespoons fresh lime juice, preferably Key lime juice

2 teaspoons grated lime zest

¾ cup graham cracker crumbs


For Plain Base:


2 cups whole milk

1 cup heavy cream

4 large egg yolks

2/3 cup sugar


To make the base: In a heavy-bottomed 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 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 allow mixture to
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 of custard in it; stir the custard until
cooled.
Once completely cooled, cover and refrigerate until very cold before
using - at least 4 hours or overnight.


To complete the Key lime gelato: Make the Plain Base as directed and chill well. Gently whisk the lime juice and zest into the base.
Pour the mixture into the container of an ice cream machine and churn
according to the manufacturer’s directions. Just after churning, quickly stir in
the graham cracker crumbs (tip: use a stiff rubber spatula or wooden spoon),
do not completely mix - leave them as ribbons of crumbs throughout. Transfer to
an airtight container and freeze for at least 2 hours (this is called
ripening) before serving.


Makes approximately 1 quart.

You need to be a member of The Coastal Star to add comments!

Join The Coastal Star

Email me when people reply –