Key Lime Pie Gelato

This is the best homemade Gelato ever! Dr. Sweetpea was eating this delicious frozen treat right out of the ice cream maker as it was churning. Yes, it's that good. :o) The only thing we did differently was we added more lime juice and omitted the crushed graham crackers. I decided to sprinkle graham cracker crumbs on top instead. 

Key Lime Pie Gelato

(Souce: Ciao Bella Cookbook)

Plain Base (recipe is below)

3 tablespoons fresh lime juice, preferably Key lime (We used 4 tablespoons)

2 teaspoons grated lime zest

3/4 cup crushed graham crackers, frozen

Make the Plain Base and chill as directed. 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 instructions. Just after churning quickly stir in the graham cracker crumbs. Transfer to an airtight container and freeze for at least 2 hours before serving.

Plain Base

2 cups whole milk

1 cup heavy cream

4 large egg yolks

2/3 cup sugar

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°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°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.