Welcome to Margaritaville! Errr – Linda’s Italian Table with a lime twist?? Whatever! It is the warm weather season, and I, for one, am ready for a chilly dessert. This KEY LIME GELATO (with or without Macadamia Nuts – up to you) is just pie in a bowl!!
I suggest making extra because this stuff is gonna disappear fast! It is creamy and limey – made with Key Lime Juice which is bottled and easy to find usually in the baking section at your market. OR.. if you have extra time and access – get yourself some fresh key limes and squeeze your own juice! Either way – if you like the mild lime flavor of Key Limes or Key Lime Pie – marone, you are in for a treat here!
We added just 2-3 drops of green food coloring to give it a little nudge towards a tropical mode. You will NOT want to add more as a tiny bit of food coloring goes a long way, and it is NOT St. Partick’s Day! Besides – Key Limes, as you probably know, are more yellow than green.
A twisty idea on a beverage: Try this gelato whirled in your blender with a little vodka or rum – Serve in a pretty martini or wine glass with a twist of Key Lime or mint. Good stuff!
So – “put de lime in de coconut and turn yourself around” (sigh.. sometimes I just cannot resist)
KEY LIME GELATO
(with or without Macadamia Nuts)
Makes: about a quart
Prep: about an hour total + freezing time
2 Cups Heavy Cream
1 Cup Whole Milk
6 Egg Yolks
1 Cup Sugar
Dash of Kosher Salt (important to bring out flavor)
1/3 Cup Key Lime Juice (do NOT use regular lime juice) – see above text for directions in finding it
1 Tsp. Vanilla Extract
2-3 Drops – no more! – green food coloring
1 Cup Very Coarsely chopped Macadamia Nuts (optional)
Heat the cream and milk in a pan until bubbles form on the side. Remove from heat and let cool for about 5 minutes.
Place egg yolks in a bowl along with the sugar and salt – Then beat until light in color. The mixture will thicken.(Just a couple of minutes)
Add a little of the heated milk and cream to the yolks while whisking at same time. Then add a little more – whisking still. Now you can add the yolks mixture to the pan – whisk – and put back on the heat at medium.
Cook, stirring constantly, so that it does not separate, until it coats the back of a wooden spoon and you can make a little “road” through the coating with your finger.
This is a custard! Let the mixture cool for about 10 minutes.
Pour into a bowl.
Then add the vanilla extract, key lime juice, and food coloring. Stir in.
Place plastic wrap directly on the surface of the custard. Refrigerate for several hours or overnight is best. It will become thick.
When ready to make – pour mixture into your ice cream maker and follow your machine directions.
When it is finished or towards the end of the process – add the nuts if using. Incorporate. Note: I chill my Macadamias before adding so as not to raise the temperature of the gelato when added.
Freeze for several hours until ready to eat. Gelato is best eaten slightly soft. So if your gelato freezes hard – let it sit out for a bit to soften.
There it is! KEY LIME GELATO! A little Italy in the tropics!
PARLA COME MANGI!
Comments are welcome in the “Speak Your Mind Area” beneath this post online.
LINDA’S ITALIAN TABLE