CIAO BELLA 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. This recipe has been featured in the 15th issue of Desserts Magazine.
Reprinted with permission from The Ciao Bella Book of Gelato and Sorbetto: Bold, Fresh Flavors to Make at Home by F.W. Pearce and Danilo Zecchin, copyright © 2010. Published by Clarkson Potter. Photo credit: Iain Bagwell © 2010.

Plain Base (recipe follows)
3 Tablespoons fresh lime juice, preferably Key lime
2 teaspoons grated lime zest
3⁄4 cup crushed graham crackers (see Note), frozen

1. Make the Plain Base and chill as directed.
2. 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.

NOTE
To crush graham crackers, place about 5 graham crackers in a large zip-top bag. Place on a work surface and roll over them with a rolling pin, heavy jar, or wine bottle. Alternatively, break them up a bit by hand, then process in a food processor into crumbs.

Plain Base
This rich, custardy base is the starting point for many of the recipes that follow, spanning a range of flavors as familiar as maple walnut and as exotic as saffron spice or dulce de leche. But it’s good enough to be made into gelato by itself, and in fact in Italy—where it is known as gelato de crema—it often is. Makes enough for about 1 quart of gelato

2 cups whole milk
1 cup heavy cream
4 large egg yolks
2⁄3 cup sugar

1. 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.
2. 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.
3. 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.

The Ciao Bella Book of Gelato and Sorbetto: Bold, Fresh Flavors to Make at Home by F. W. Pearce and Danilo Zecchin
Hardcover: 176 pages
Publisher: Clarkson Potter (May 11, 2010)
Language: English
ISBN-10: 0307464989
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