KEY LIME WITH GRAHAM CRACKER GELATO
Tangy, tart, and refreshing, with a bit of graham cracker crunch-just like the pie. One of Ciao Bella's most popular recent flavor creations, this started as a seasonal offering for our chef customers and became wildly successful in our gelaterie. The popularity of Key Lime with Graham Cracker Gelato was a bit of a surprise because its flavor is decidedly tart, while Americans tend to have sweeter palates. There's always a fine line between creating what chefs appreciate and what customers will like, but in this case everyone was happy. This flavor is so popular that in less than a year it became our number-one retail gelato flavor in New York City.
Provided by F. W. Pearce
Categories Ice Cream Machine Dessert Backyard BBQ Frozen Dessert Summer Lime Juice
Yield Makes about 1 quart
Number Of Ingredients 4
Steps:
- 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.
KEY LIME BARS WITH ANIMAL CRACKER CRUST
Make and share this Key Lime Bars With Animal Cracker Crust recipe from Food.com.
Provided by KathyP53
Categories Dessert
Time 1h10m
Yield 16 2
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position and heat oven to 325°.
- Cut about 12" length extra-wide heavy duty foil; fold cut edges back to form 7 1/2" width. WIth folded sides facing down, fir foil securely into bottom and up sides of 8" square baking pan, allowing excess to overhang pan sides. SPray foil with nonstick cooking spray.
- In workbowl of food processor, pulse animal crackers until broken down, about ten 1 second pulses; process crumbs until evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1 second pulses (if large sugar clumps remain, break them apart with fingers). Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1 second pulses.
- Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18-20 minutes. Cool on wire rack while making filling. Do not turn off oven.
- While crust cools, in medium bowl, stir cream cheese, zest, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly).
- Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15-20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate unti thoroughly chilled, at least 2 hours.
- Loosen edges with paring knife and lift bars from baking panusing foil extensions; cut bars into 16 squares. Sprinkle with toasted with toasted coconut and serve. Can refrigerate for up to 2 days, crust will soften slightly. Let refrigerated bars stand at room temperature about 15 minutes before serving.
- Can make triple citrus bars using 1 1/2 teaspoons each of grated lime zest, lemon zest, and orange zest (mince zest after measuring), and using 6 tbsp lime juice, 1 tbsp lemon juice, and 1 tablespoons orange juice.
Nutrition Facts : Calories 190.1, Fat 8.9, SaturatedFat 5.3, Cholesterol 31.5, Sodium 113.6, Carbohydrate 25.5, Fiber 0.5, Sugar 19, Protein 3.1
KEY LIME PIE WITH HOMEMADE GRAHAM CRACKER CRUST
Make and share this Key Lime Pie With Homemade Graham Cracker Crust recipe from Food.com.
Provided by 885444
Categories Pie
Time 40m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Crust:.
- Preheat oven to 350.
- Mix Graham Crackers, Light Brown Sugar, and Butter.
- Press onto bottom and sides of 9" pie pan.
- Bake crust for 8-10 minute.
- Fill (cool crust if desired).
- Filling:.
- Beat cream cheese until creamy.
- Add in condensed milk.
- Add egg yolks, beat until smooth.
- Add Key Lime Juice and beat until thoroughly combined.
- Pour into pie crust and distribute evenly.
- Bake on 350 degrees for 10 minute.
- Remove from oven and cool.
- Refrigerate for at least 1 hour and 30 minute.
- Serve.
Nutrition Facts : Calories 190.2, Fat 9.1, SaturatedFat 4.7, Cholesterol 101.7, Sodium 306.5, Carbohydrate 21.4, Fiber 0.4, Sugar 14.1, Protein 6.5
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