While I am enjoying some summer playtime with my family, several of my favorite food bloggers are sharing their talents with you. Please welcome Shaina of Food for My Family. Shaina is the mother of four little ones, nicknamed Kiwi, Kola Nut, Kumquat and Kidney Bean on her blog. She writes about her family adventures and the meals she prepares to keep all of them fueled and happy. I know I would be one happy kumquat if my mum fed me this gorgeous Key Lime Pie Gelato. I had the opportunity to meet Shaina at a BlogHer conference and am happy to report that she is just as adorable and down-to-earth as she appears on her blog.
Each summer I get on an “ice cream” kick, where I only want to make cold substances that slide down easily and cool me off. It’s that midsummer slide, I think, when I’m not quite inspired to can anything other than jam and doing something other than grillables for dinner seems like the worst idea I’ve had in a long time.
Adding to my love for all things frozen and making it significantly worse – though I don’t really consider a penchant for frozen desserts a bad thing – is the heat wave that’s been rolling across the continent, sucking the life and motivation out of everyone it touches. It’s hard to be motivated to do things like family bike rides or picnics in the park when the air is hanging so thick and heavy you’d swear you were drinking glasses of warm water with every breath.
So the dessert fairies have landed, and they’re bringing with them flavors kicked with some of our favorite desserts, like Key lime pie, complete with graham cracker crust. It’s the cure for the midweek summer blues, the pick-me-up as you head into the weekend, a way to celebrate both victories and games well played but still lost on the soccer or baseball field.
The great thing about ice cream is the ability to prepare it ahead and have it ready and waiting for when the urge to indulge strikes. I store mine in a plastic-wrap- or parchment-lined container to prevent any sort of freezer burn from hitting the surface of the ice cream, just like the old block-style cartons that had that thin layer of film. Then simply press the layer of protection down after scooping out a serving before returning it back to the freezer to keep ice cream fresh for longer.
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From the kitchen of Food for My Family. Adapted from Ciao Bella Book of Gelato and Sorbetto.
- 2 cups whole milk
- 1 cup heavy cream
- 4 large egg yolks
- 2/3 cup sugar
- 3 tablespoons Key lime juice (fresh or bottled like Nellie and Joe's)
- 1 teaspoon vanilla extract
- 2 teaspoons grated lime zest
- 3/4 cup crushed graham crackers, frozen
- In a medium saucepan, combine milk and cream and heat over medium-low heat until small bubbles start to form around the outer edge of the pan, stirring occasionally. While the milk and cream are heating, whisk together egg yolks and then add in sugar, continue to beat until pale yellow.
- When the milk and cream have reached 170º F temper the egg yolks by adding a cup or two of the hot cream to them and slowly while constantly whisking. Add the mixture to the pan, pouring slowly and whisking. Heat over low heat, stirring frequently, until the mixture is thick enough to cover the back of a wooden spoon and reaches 185º F, without allowing it to boil.
- Strain the mixture through a mesh strainer to remove any possible lumps. Slowly add in lime juice, vanilla extract and lime zest. Cool slowly to room temperature, stirring every so often, and then cover and refrigerate until cold.
- Once the gelato mix is cold, freeze it in an ice cream maker according to manufacturer's directions. Stir in frozen graham cracker crumbs and transfer immediately to an airtight container. Freeze until firm and serve.