I should confess, this kat gets weak at the knees for good key lime pie. I had been wanting to make a new gelato flavor and was leaning toward lemon till I saw a recipe with sweetened condensed milk–canned bliss!–and immediately turned my thoughts to key lime pahhh.
I took Nellie & Joe’s key lime pie recipe, added some fresh lemon zest and combined it with a basic gelato recipe. It’s summery, citrusy-bright with cinnamon graham crumbs to complete the key lime pie flavor. I think you’re gonna love it–I know I had a hard time stopping myself from eating little bowls of the custard before I even spun it up, then shamelessly licked every associated bowl, spatula and the dasher afterwards. Mmmmm!
KEY LIME PIE GELATO
1.5 cups whole milk
1 can sweetened condensed milk
4 large egg yolks
1/3 vanilla bean pod, split and scraped (or ½ teaspoon of vanilla extract)
½ cup key lime juice (I used Nellie & Joe’s)
2 teaspoons lemon zest
1/4 teaspoon salt
cinnamon grahams, crushed (for topping)
Heat milk and vanilla on medium to medium-high heat, stirring occasionally, till small bubbles form at edge of pan. Remove from heat.
Beat together egg yolks and sweetened condensed milk till smooth. Temper egg mixture by slowly adding to hot milk, whisking constantly. Cook over medium-high heat and continue to whisk until mixture reaches 160 degrees F and custard coats the back of a spoon. Do not let it boil!
Strain through fine-mesh sieve into clean bowl, let cool to room temperature. Stir in salt, lime juice and lemon zest. You can make an ice bath to speed up the process. Chill custard overnight or at least four hours.
Just before turning the chilled custard into your ice cream maker, place the custard and the dasher from your machine into the freezer for up to 10 minutes. And now, into the spin cycle: process according to your ice cream machine’s directions.
Note: after I had smoothed all the gelato into its storage container and set about licking the dasher, I noticed clumps of lemon zest had gathered on it. OOPS! Well, some of it is still in the gelato. You might want to carefully scrape the dasher to ensure the zest goes where it belongs…though it was a tasty, zesty lick, too! NOM! Top each serving with crumbled grahams.
This is such a creamy, dreamy gelato–probably the most intense flavor and richest texture I’ve made so far. If you’ve ever been to the Florida Keys and enjoyed frozen key lime pie on a stick, this comes very close–minus the stick and the chocolate dip. So transport yourself, bite by bite, lick by lick–no lines, no luggage, no ticket, no turbulence, just pure pleasure. Enjoy the ride!
July 29, 2010 at 6:53 pm
Hi Hope, I went to Florida for the key lime pie so I’m into this recipe big time, yum!
I see you got the little wizard spoon out, I want one of those:-) Nice post, like all your pics.
July 29, 2010 at 9:08 pm
I, too, ate my way through the Florida Keys in search of the finest key lime pie. 🙂 We are kindred spirits, Patty.
Hey, BiscuitBoy–your “wizard spoon” has gone mainstream. HA HA! Love it!
July 29, 2010 at 7:22 pm
Yummy….if I had an ice cream machine, this would be the first thing I will make…
July 29, 2010 at 9:09 pm
I’m tellin’ ya, momgateway, this is the year to take the plunge as hot as it’s been this summer! 🙂 You won’t regret it.
July 30, 2010 at 12:46 am
I adore key lime pie (who doesn’t) and I’m sure that this gelato would make me sing with joy! I love that you crumbled graham crackers on top (such a yummy crunch!)
July 30, 2010 at 8:00 am
Looks like a cool and tangy treat on a warm summer day…I can almost taste it
July 30, 2010 at 8:40 am
Thanks, Monet! 🙂 And BBoy, almost?! You’re funny.
July 30, 2010 at 6:24 pm
Key lime pie and gelato?! Oh my, I need this bad Hope! From the last photo, I would lick it all. My husband and I were planning a trip to Italy and talked about it last night. We for sure will dive into gelato there!
July 30, 2010 at 7:36 pm
TEE HEE, what fun, Tanantha–you can go to Italy and teach them how to make the key lime pie version. 😉 KIDDING! I would love to get there someday, too. I’m jealous!
July 30, 2010 at 8:26 pm
top with raspberry sauce and this has my name ALL over it! please send a scoop. siiiiiiiiiigh.
I may have to cave and make this 🙂
July 30, 2010 at 9:04 pm
This looks WAY to good for humans…not even funny. Now I am gonna crave this all day and no where to get it. Nice job!
July 31, 2010 at 12:14 am
I’d like to live in your freezer, too.
July 31, 2010 at 6:25 am
You guys are the best–thanks for getting my day started off with a smile. Christina: DO IT, DO IT, DO IT!
July 31, 2010 at 1:17 pm
Holy Moley! That looks amazing. Love key lime pie. The gelato looks rich and creamy.
July 31, 2010 at 1:58 pm
I love key lime pie too! Can’t blame you for licking everything clean. Key lime gelato sounds awesome!
August 1, 2010 at 2:12 pm
Yumm this looks so good. I love key lime pie and as a ice cream, YES PLEASE! Thanks for sharing.
August 1, 2010 at 10:46 pm
🙂 Thanks for stopping by Lisa, Biren and Rick! I had a small dish in your honor earlier tonight.
August 2, 2010 at 9:38 am
Wow how refreshing and perfect summer treat. Though I would crave this all year round. Looks so delicious.
August 4, 2010 at 6:43 am
I love key lime pie, OMG how good it must have been in a gelato!! what a perfect summer time treat!!
August 4, 2010 at 6:28 pm
It looks awesome. Just what everyone needs in this crazy hot summer!
August 5, 2010 at 2:13 am
I have never tasted a Key-lime pie but if the ingredients in your Key-Lime Pie gelato is any indication of its flavors, I know I’ll luv it! I need to make this before summer’s over! 😉
August 6, 2010 at 2:36 pm
Looks delish! Did you happen to try it with lime zest or do you think that would be too overpowering?
August 6, 2010 at 3:19 pm
Thanks! I was thinking of doing lemon zest, so we’re on the same wavelength, but I wasn’t sure…I think it could work, either citrus. 🙂
September 26, 2010 at 12:19 pm
I’m in complete denial about the end of summer, so I just made this with a few small tweaks–found key limes instead of the juice, used those and their zest, and added the crushed graham crackers as a swirl (and vanilla graham cracker goldfish). It’s sooooo good! Thank you so much for posting this!
September 26, 2010 at 12:56 pm
Edana, I’m so glad you came back to post your comment! 🙂 I didn’t even know there was such thing as vanilla graham goldfish. Neato! I must find some.
September 19, 2012 at 12:50 pm
Absolutely great recipe for Gelato. Made a 3kilo batch for serving and every customer says this is authentic FL Key Lime. Sold 2 Pies loaded up in a Graham crust. Thanks for sharing. RJ Ciao Gelato Venice FL
September 19, 2012 at 12:53 pm
What a compliment–WOW! That’s so great to hear. Thanks very much for letting me know.
September 19, 2012 at 2:15 pm
I did add the zest of 1 Lime and 1 Lemon to the mixture about 4 Tsp. Reserved to rest for topping.
September 19, 2012 at 2:58 pm
Nice! Zest is best! 🙂