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.
PLAIN BASE
Provided by F. W. Pearce
Categories Milk/Cream Egg
Yield Makes enough for about 1 quart of gelato
Number Of Ingredients 4
Steps:
- 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.
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
KEY LIME BARS
I love lime and these are tasty. For a triple lime zap mix confectioners sugar with more key lime juice and drizzle on the cooled bars before you dust with confectioners sugar.
Provided by Diana Adcock
Categories < 60 Mins
Time 50m
Yield 12-18 bars
Number Of Ingredients 9
Steps:
- Preheat oven to 350F degrees.
- Mix together 1 1/4 cups flour, graham cracker crumbs, butter and confectioners sugar to form a soft dough.
- Press the dough into an ungreased 13x9x2 inch baking pan and bake until lightly browned, about 20 to 25 minutes.
- While the crust is baking, beat together the sugar, lime juice, remaining 1/4 cup flour, eggs, and lime peel until well mixed.
- Pour over the hot crust and return the pan to the oven.
- Bake until set, around 20 minutes or so.
- Cool on a wire rack and then cut into bars.
- Dust with confectioners sugar.
- These freeze well.
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