Key Lime Gelato

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Key Lime Gelato finish 1

Buon giorno!

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)

Andiamo!

KEY LIME GELATO

(with or without Macadamia Nuts)

Makes: about a quart

Prep: about an hour total + freezing time

Ingredients

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)

Instructions

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)

Key Lime Gelato 1

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.

Key Lime Gelato 2

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.

Key Lime Gelato 3

Place plastic wrap directly on the surface of the custard. Refrigerate for several hours or overnight is best. It will become thick.

Key Lime Gelato 4

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.

Key Lime Gelato 5

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.

Key Lime Gelato 6

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

 

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March: Sgroppino

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Amidst the lively costumes and masks that so fancifully illustrate Carnevale in Venice, hides a smooth and lovely drink that the revelers enjoy even year round. It is called Sgroppino. There are many recipes out there using sorbets, sherbets, gelato, and cream. I have fashioned one that is similar to those but just different enough to note. This is a beverage best served after a meal. It is attractive, dangerously delicious, and sure to cause conversation at your Mardi Gras table – pre-Lent or anytime. I, of course, especially like it On the Patio!

2 ½ c. creamy vanilla ice cream – not vanilla bean (I use Breyer’s Creamy Vanilla for this)
½ c. Lemon Curd – you can make your own but the jarred ones on your grocer’s shelf in the cake and spice department are just fine for this.
1 ½ oz. Vodka (put in the freezer a few hours before)
1 ½ oz. Limoncello (put in the freezer a few hours before)
1/3 c. Prosecco – chilled
Fresh Mint and Sliced Toasted Almonds for garnish

Soften your ice cream and fold or mash in the lemon curd. It’s ok to have little bits of the velvety curd still visible  – in fact it is better to have them, I think. They offer little lemon surprises as you sip!

Put the ice cream mixture back in the freezer until you are ready to use. [Read more…]

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