Archive | Gelato RSS feed for this section

365Scoops + Kosher Like Me FREE Ice Cream Giveaway

11 Oct

“The best things in life are free.”

I couldn’t agree more.

Luther Vandross and Janet Jackson sang their hearts out in their famous duet, “The best things in life are free” and now you can eat your heart out on some FREE, that’s right, FREE 365scoops ice cream.

Here’s how it works:

In celebration of Kosher Like Me’s one year anniversary, 365scoops and its amazing food blogger, photographer and culinary wiz friend, Liz Rueven of Kosher Like Me, are teaming up to give away one free quart of ice cream to a lucky winner.

Kosher Like Me is a terrific blog that came to be after it’s kosher-observant author, Liz Rueven, had ordered too many monotonous meals of grilled fish and veggie laden pasta. Determined to find more exhilarating and varied vegetarian dining experiences, Liz is on the lookout for restaurants that adjust their offerings as the seasons change. She is interested in chefs who are flexible  enough to accommodate vegetarians (and with a smile, please) and who care about how their food is grown, harvested and handled. Her culinary adventures, restaurant experiences, and delicious recipes and photos are all shared in this blog.

365scoops is thrilled to be joining Liz Rueven and Kosher Like Me for this terrific anniversary celebration and FREE ice cream giveaway.

Here’s what you do to enter the contest:

  • Enter a comment at the end of this Kosher Like Me post and tell Liz what your favorite ice cream flavor is. Be sure to include your email address so that we can contact you!
  • For an extra entry, please “like” the Kosher Like Me facebook page. (While not a requirement for the contest, please “like” the 365coops facebook page as well, so you can learn about other awesome 365scoops recipes and giveaways)
  • If you are not a subscriber to the Kosher Like Me newsletter yet, you may subscribe (see the box to the right of the post that says “sign me up”?) and garner a third chance at winning.

Be sure to return to the comments section here and let Liz know which actions you have taken.

Make sure to enter this giveaway by midnight EST on October 21, 2012.

The winner will be selected by Random Number Generator and announced on Tuesday, October 23.

Prizes must be claimed and you must order your quart of ice-cream by October 31. Claims after that date will not be honored.

Good luck!

Advertisements

Nutella Molten Cake A La Mode

15 Mar

“You are the Nutella to my spoon” ~ Unknown

Dig in!

What a beautiful pick up line… If only The Husband used that one on me…

A few weeks ago my coworker joined pinterest and so graciously pinned my Nutella Gelato recipe. Lo and behold, a few minutes later it had been re-pinned a number of times (by people we don’t even know!). I felt like a mega celebrity and this got me thinking…I should probably create a 365scoops pinterest, after all, it’s a great way for people to learn more about my creations and of course, order ice cream.  In creating this page, I found myself getting lost in hundreds of dessert recipes, and the next thing I knew, it was an hour later. Who has time for this? It’s becoming “Pinsanity!” (I didn’t create this name, my coworker did, so creative, right?)

Anyhow, I found this great recipe for Nutella Mug Cake which I realized would be far superior with Nutella Gelato a-la-mode. So, on Saturday night, with an apartment full of friends, I set out to make this creation. Suffice it to say it was totally insane. These cakes cooked beautifully in the microwave (warning, do not try cooking two at once, they must be cooked individually) and then topped with freshly churned Nutella Gelato, a dollop of Nutella and fresh hazelnuts…what else can I say? Insanity.

Nutella Mug Cake A-La-Mode

Look at those globs of Nutella making their way into my gelato...

Nutella Gelato

Gelato adapted from Giada De Laurentiis and Ciao Bella

Gelato Ingredients

1 1/2 cups half-and-half

1 1/2 cups heavy cream

1/2 cup sugar

2 egg yolks

1/2 tsp vanilla

3/4 cup Nutella, plus additional for topping

Toasted and chopped hazelnuts, for topping

Whisking the tempered egg and nutella mixture together

Gelato Method

Heat the milk and cream in a heavy duty saucepan. Once bubbles start to form around the edges, whisk in the Nutella so that it fully incorporated into the liquid. Turn off the heat and set aside.

While the milk and cream mixture is heating, whisk together the 4 egg yolks with the 1/2 cup sugar in a large, heat-proof mixing bowl. Add sugar slowly until the egg yolks get thick and pale yellow. Once the sugar and egg yolks are fully blended, slowly pour in the hot milk mixture to temper the eggs. Once the milk and egg mixture is fully combined, pour it back into the saucepan and heat until the mixture reaches 170 degrees F (which is when the egg yolks are fully cooked). Add the vanilla and let the mixture cool completely before refrigerating for at least 2 hours or overnight.

All the ingredients for the molten cake, set and ready to go!

Once fully chilled, pour into the bowl of an ice cream maker and churn for approximately 20 minutes or according to the manufacturer’s instructions. Once the ice cream begins churning, make the cakes.

Cake Ingredients

Cake adapted only slightly from The Family Kitchen

4 tbs self rising flour (I used regular flour, is there a difference?)
4 tbs sugar
1 egg
3 tbs cocoa powder
3 tbs Nutella
3 tbs 1% milk
3 tbs Canola oil

The first time I made this in a mug, it looked awesome, but you couldn't tell what was inside, especially with ice cream on top. So this time I tried making it in a glass...

Cake Method

Combine all ingredients in a mixing bowl. If you wish to double or triple the recipe (these are rich!) go ahead, it can be doubled and just baked separately. Whisk well with a fork until smooth. Pour into a large mug and microwave on high for 1 1/2 minutes. The time depends on the wattage so it can take up to 3 minutes to cook.

Remove the cakes from the microwave and let cool for a minute before serving. Put two heaping scoops of ice cream on top (warning it melts extremely fast), along with a dollop of Nutella and crushed hazelnuts. Or, you can serve the mug cake on a saucer with 2 scoops of ice cream, Nutella and hazelnuts on the side. Either way, it’s totally sinful and outstanding!

The Verdict: Insanely rich and delicious! This cake should definitely be shared between two people (and that means a lot coming from a sweet-o-holic!). Topped with dollop of gelato, nutella and toasted hazelnuts, I’m telling you, yum yum yum! This is the perfect dessert for National Chocolate Week, dig in!

Sinful! Totally easy and delicious. Enjoy

P”heath”nut Butter Oreo Ice Cream

23 Jan

“It’s like peanut butter and chocolate. Each is great, but they’re better together.” ~ Richard Whitehead

Snagging the last scoop!

The name of this ice cream is somewhat of a mouthful, but then again so is the ice cream itself. The Husband and I ventured to my parents for the long holiday weekend, hoping to get a little R&R, good food, and a day of skiing into the mix. The sister requested that I schlep home an ice cream maker (I now have 3!) on the bus just so that we could make ice cream together. I begrudgingly agreed.

This recipe is what came out of our brainstorming session. The sister wanted coffee oreo, but as you know, I just made that. She also loves peanut butter and caramel. Boom, it hit me.  Peanut butter Oreo with Heath Bar crunch. Then I got a little sassy and decided to name it P”heath”nut Butter Oreo. Clever, right?

I have to say that making this ice cream in my parent’s suburban kitchen with every appliance I could dream of, huge counter space, and a large stove top was just a dream. Maybe the suburbs aren’t that bad afterall…

Oh, I should also note that this weekend was the coldest yet this winter… Negative 2 degrees. And guess what, we still ate ice cream. Twice. See, I’m not a fair weather fan. As I say, an ice cream a day keeps the psychiatrist away!

 

Chopped up Oreos and Heath Bar

P”heath”nut Butter Oreo Ice Cream

Created by 365scoops under the advisement of my darling sister

Ingredients

3 cups of half-and-half

3 egg yolks

1/2 cup sugar

1 cup smooth peanut butter (I used Smart Balance brand — don’t use natural peanut butter)

1/2 tsp vanilla extract

1 cup chopped mini Oreos

2 bars chopped Heath bar

My sister tempering the eggs

Method

Chop the mini Oreos and Heath bar and set aside.

In a medium saucepan, heat 3 cups half-and-half until small bubbles begin to form around the edges.  Slowly whisk in the cup of peanut butter (in 1/4 cup increments) so that it is completely mixed into the half-and-half. Remove from heat.

Whisk together three egg yolks with the 1/2 cup sugar until the mixture thickens and turns pale yellow.

Pouring the hot peanut butter mixture into the egg yolk mixture

Slowly pour the hot milk mixture into the egg mixture, stirring frequently in order to temper the eggs. Pour the blended mixture back into the saucepan and heat until the mixture reaches 175 degrees F or is thick enough to coat the back of a wooden spoon/spatula to ensure that the eggs are fully cooked.  Remove from the heat, stir in the vanilla extract and set aside. Let cool for at least an hour before refrigerating to chill completely, at least 2 hours.

Up close and personal

When ready to churn, pour the mixture into the base of the ice cream maker and churn according to the manufacturer’s instructions (approximately 15-20 minutes). Because this ice cream is a custard (hence the egg yolks) and has 1 cup of peanut butter it’s extremely thick and will therefore require less time to churn. Approximately 5 minutes before it’s done churning pour in the Oreos and Heath bar crumbles and let mix completely. Transfer to a freezer safe container and freeze for a few hours, or enjoy straight from the machine!

Rich and creamy!

The Verdict: My father was over the moon. My sister loved it. And what’s best, my mother, the queen of no dessert, ate a little ice cream. Even she loved it. Now that, my friends, is a complement! Enjoy.

 

 

Caramelized Banana Ice Cream

17 Jan

“I want to sit down, and I want to laugh. Nothing works better for me than watching somebody slip on a banana peel. “~ Diane Lane

Caramelized Banana Ice Cream

To say that I hate bananas is a gross understatement. For those of you who know me, you know that I loathe bananas. I despise bananas. I am utterly repulsed by bananas. They smell. The consistency is disgusting. And the sound they make when people eat them? Uch. Fuggedaboutit. And what’s worse? A rotten banana.

Each year for The Husband’s birthday I make him chocolate chip banana bread. It’s a labor of love. I pinch my nose the entire time while baking it, and each time, he calls me a baby. I swear that I am allergic to bananas. In fact, sometimes I tell people that I have a very serious banana allergy just so that I don’t have to explain that I actually dislike bananas.

This year, The Husband turned the big 3o. I’ve been prepping myself for this day for years and as his “much younger wife” it’s my duty to remind him, day in and day out, just how old he has become (and just how young I remain!) As a special treat for his birthday I decided to make an outrageous triple-layer chocolate peanut butter cake (it was breathtaking!) with none other than…drumroll please…banana ice cream.

Now that’s love!

Two rotten bananas + two fresh bananas = gross!

To make this banana ice cream I used two uber-rotten bananas, and two fresh ones. The combination was perfect, and really mimicked the taste of banana bread. (Or so I’ve been told — this is actually the first ice cream that I have not tasted, so technically I cannot vouch for it’s quality). To further enhance the banana flavor I caramelized the bananas first – and again, I’ve been told by the royal taste-testers that this was well worth it. While I’d love to add my own personal opinion of this ice cream, I will never, ever taste it. Mark my word. You’ll just have to trust The Husband and our friends who ate this ice cream. They seemed to like it, a lot, and I think you will too.

Caramelized Banana Ice Cream

Adapted from Brown Eyed Baker and David Lebovitz

Bananas smothered in brown sugar and butter

Ingredients

2 yellow bananas

2 brown bananas

1/4 cup brown sugar

1 tbs butter

1 1/2 cups cream

1 1/2 cups whole milk

1/2 cup sugar

3 egg yolks

1 tsp vanilla

Method

Caramelized bananas

Cut the four bananas into small discs. The very ripe bananas will not cut as cleanly, that’s fine, just break into small pieces. Line a baking sheet with parchment paper and place the bananas in it. Sprinkle with brown sugar and chopped butter. Toss well with hands and bake for 35-40 minutes until the bananas get very soft and begin to roast and caramelize.

While the bananas are cooking combine the cream, whole milk, and vanilla in a medium saucepan. Whisk until small bubbles begin to form around the edges. Remove from heat and set aside.

Whisk together the three egg yolks, slowly adding in the white sugar until the egg yolks thicken and become pale yellow. Slowly temper the eggs by pouring the hot milk mixture into the egg mixture, stirring in between each pour.

At this point, the bananas should be done roasting. Remove them from the oven and set aside.

Tempering the eggs

Pour the egg/milk mixture back into the medium saucepan and heat until it reaches 170 degrees and the eggs are fully cooked. If you don’t have a candy thermometer the mixture is cooked when it is thick enough to coat the back of a spatula or wooden spoon.

Next, add the bananas into the milk mixture. Stir thoroughly to break up the small banana pieces. Transfer to a blender and puree until the mixture is smooth. Let the banana ice cream base chill completely before refrigerating for at least two hours.

Mixing in the bananas before pureeing in the blender

Transfer the fully chilled mixture into the base of an ice cream maker, and churn according to the manufacturer’s instructions, approximately 20 minutes. When it’s done, freeze for at least 2 hours to firm up, or enjoy “soft serve” straight out of the machine.

The Verdict:  I asked The Husband what to write here – after all, I never tasted this flavor, so how could I know. In his words, “this $hit is bananas, B-A-N-A-N-A-S”. Enjoy!

They say it's delicious...

Jelly Doughnut Ice Cream

15 Dec

“Put on your yalmulka, here comes Hanukkah 
Its so much fun-akkah to celebrate Hanukkah, 

Hanukkah is the festival of lights, 
Instead of one day of presents, we have eight crazy nights. ” ~ Adam Sandler

Jelly Doughnut Ice Cream

Let me be clear about one thing before I go any further. I almost feel like this is confessional: I have never fried anything, and so I had absolutely no idea what to expect. This is coming from a girl who, though she loves herself a good dessert, was never, ever allowed to eat anything fried. In fact, the only way we were ever able to convince my mom to let us eat a doughnut was to tell her that it was a cinnamon bun (nevermind that it was deep fried and glazed!). Talk about pulling a fast one on her. Scarfing down those “cinnamon buns” was a blast. It felt so good. So rebellious. So child-like.

Enter the sufganiya. Many of my ice cream recipes pay homage to my childhood days, but this one, ah this golden, cinnamon sugar coated bundle of goodness, reminds me so much of Chanukkah that I get giddy like a little school girl just thinking about it. Maybe if I tap my heels together three times some presents will show up at my door! Wishful thinking.

Back to these sufganiyot. The Hebrew word for sufganiya derived from the word for sponge (sfog), is supposed to describe the texture of a sufganiya which is somewhat similar to a sponge. I like to tell myself that because the texture is like a sponge (which I think is airy, not fried and fatty!) a sufganiya is completely healthy. And when injected with raspberry preserves, even healthier!

Look what I made -- the jelly doughnut itself!

During Chanukkah in Israel, one famous bakery alone purportedly makes 250,000 sufganiyot. I made 20 and it took me a half day. To make 250,000 I’d have to make 12,500 batches, which would take me 6,250 days or 17 years. No thanks!

This time of year, when all I do is eat sweets, I try to refrain from thinking about how unhealthy it is and instead think about the significance of these doughnuts. On Chanukkah we eat these golden delicious sufganiyot because they are fried in oil, which helps to remind us of one of the miracles of Chanukkah. When the Maccabees were fighting the Greeks, they only found enough oil to light the Temple Menorah for one night. But, in a twist of fate, the oil lasted for eight nights, the exact length of Chanukkah.  In fact, the name “Chanukkah” derives from the Hebrew verb meaning “to dedicate”. On Chanukkah, the Jews regained control of Jerusalem and rededicated the Temple.

So, to toast that small miracle, let’s chow down on some delicious Sufganiyot Ice Cream. Enjoy!

Sufganiyot Ice Cream

Idea created by 365scoops

Doughnuts adapted from Martha Stewart and Vanilla Ice Cream adapted from David Lebovitz

Ingredients

 

Make a well in the flour and add in the wet ingredients

For the Sufganiyot

2 tablespoons active dry yeast
1/2 cup warm water (100 degrees to 110 degrees)
1/4 cup plus 1 teaspoon sugar, plus more for rolling
2 1/2 cups all-purpose flour, plus more for dusting
2 large eggs
2 tablespoons unsalted butter, room temperature
2 teaspoons salt
3 cups vegetable oil, plus more for bowl
1 cup seedless raspberry jam

Additional cinnamon and sugar for dusting

 

 

Rolling out the doughnut dough

For the Vanilla Bean Ice Cream

1 cup whole milk

2 cups half-and-half

3/4 cup sugar

3 egg yolks

1 tbs vanilla bean paste

3/4 tsp vanilla extract

 

Cutting the doughnut rounds

For the Raspberry Sauce

1- 12oz bag of frozen raspberries

1 tbs raspberry vodka

3 tbs sugar

Method

For this recipe, patience is a must! This is a multi-step process but trust me, it’s worth it. (Note: this recipe can be made over 2 days if you don’t have an entire Sunday afternoon as I did!)

First, make the vanilla ice cream base. In a small saucepan heat together the milk, 1 cup half-and-half, sugar and the vanilla bean paste until small bubbles form around the edges.

Frying up the first batch (before flipping)

While the mixture is warming, whisk together three egg yolks. Pour the milk mixture into the egg yolks very slowly, stirring between each pour. Scrape the bottom of the bowl to make sure you get all the vanilla bean paste, and pour back into the saucepan. Heat until the mixture reaches 170 degrees F. If you don’t have a thermometer heat until the mixture is thick enough to coat the back of a spatula or a wooden spoon.

Golden brown doughnuts, immediately before removing from the hot oil

Once ready, pour over a fine mesh strainer into a clean bowl (it’s important to strain this ice cream because inevitably small little curdles will form from heating the egg and milk, and trust me, you don’t want those in your ice cream!). Once strained, slowly stir in the remaining cup of half-and-half and the vanilla extract.

Let the mixture cool completely before refrigerating for at least 2 hours or overnight.

Just after being rolled in cinnamon sugar and filled with raspberry jam, these doughnuts are ready to be chopped and swirled into ice cream

Next, it’s time to make the sufganiyot! This, my friends, is a labor of love. In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.

Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.

While the ice cream mixture is cooling, and the sufganiyot are rising, make the raspberry sauce. Pour the bag of frozen raspberries into a small saucepan, and mix until heated.

Making the raspberry sauce

The raspberries will turn to mush (which is what you want). Stir in the sugar and vodka and let the mixture heat for 2-4 minutes. Remove from the heat, and strain through a fine mesh strainer. Discard the seeds, and keep the smooth raspberry sauce. Set aside.

Next, it’s time to form and fry the donuts. On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass , cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.

Adding vanilla to the ice cream base

In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 10-20 seconds on each side. Turn doughnuts over; fry until golden on other side, another 10-20 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in cinnamon sugar while warm. Fry all dough, and roll in the cinnamon sugar mixture.

Chopped up doughnuts right before they go into the ice cream maker!

This part of the process takes a little getting used to. Inevitably your first few doughnuts will burn. Don’t stress, you will have plenty more. I noticed that by the time I put 3-4 doughnuts into the hot oil, it was time to flip them, and once they were flipped, it was time to remove them! Hard to keep up with it! If the doughnuts look burnt, chances are, they’re totally fine, just slightly darker than you may have wanted. Don’t worry, they still taste delicious! Also, it’s very important to douse the doughnuts in the cinnamon sugar immediately after frying, otherwise it won’t stick.

The layered ice cream, right out of the ice cream maker

Once you’re done frying all the doughnuts you’ll want to fill them with jam. Since I didn’t have a pastry bag or a #4 tip I used a ziploc bag with a tiny whole cut out. I wouldn’t recommend this, so if you can, head over to Michael’s Craft Shop or a baking store and buy a pastry bag and a #4 tip. It’s much easier!

Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.

Almost done…

Take a bite of that!

Now it’s time for the great assembly! Pour the ice cream mixture into the base of your ice cream maker and churn according to the manufacturer’s instructions. While churning, chop up 6 doughnuts into small pieces. Approximately 5 minutes before the mixture is done churning add the sufganiyot pieces and let it mix thoroughly.

Drizzle a few tablespoons of raspberry sauce on the bottom of a freezer safe container. Add a few scoops of ice cream. Cover with more raspberry sauce and repeat process until you’ve layered the ice cream and raspberry sauce. Drizzle a bit more raspberry sauce on top and cover. Transfer to the freezer for at least 2 hours before serving. You will have leftover raspberry sauce, which I advise saving for garnish!

Jelly doughnut ice cream, with a side of jelly doughnut. Yum.

When you’re ready to eat, scoop 1-2 heaps of ice cream into a bowl (you’ll notice there is a beautiful raspberry marble!) and drizzle with raspberry sauce on top. Enjoy!

The Verdict: Taim me’od! (very tasty!) This is a perfect treat for the holiday season. In fact, so tasty that I recommend sharing it with friends (like I did) or else you may gobble the whole thing up! Enjoy this fun take on an old classic and Happy Chanukkah!

 


Spiced Pumpkin Ice Cream with Bourbon-Candied Pecans

21 Nov

The finished product!

In honor of Thanksgiving I was invited to write a piece on JCarrot’s blog, entitled “For Turkey Day, Try Pumpkin Ice Cream“. Below is an excerpt from that piece:

With Thanksgiving around the corner I have a one-track mind: pumpkin. Pumpkin lattes, pumpkin spice cake, pumpkin soup, pumpkin muffins and pumpkin ice cream. I’ve eaten all that in the past week. Do I have an addiction? Probably, but I’m okay with that.

For me, Thanksgiving is all about self-reflection and food. Originally intended to celebrate our freedom and to give thanks for a good harvest, Thanksgiving has morphed into a time when we gorge ourselves on foods, and spend time curled up on the sofa afterwards paying for it! Luckily, during this holiday pumpkin takes center stage.

Read more here to see the scrumptious recipe!

Key Lime Pie Ice Cream, Redux

2 Nov

“Cut my pie into four pieces, I don’t think I could eat eight.” 
~ Yogi Berra

Limes - they "key" ingredient (I'm so funny!)

Yogi Berra had a plethora of wise and witty comments to share with the world. This one happens to be right up my alley. On the rare occasion that The Husband and I go to dinner, I always push for dessert. Being that The Husband doesn’t have much of a sweet tooth (I know, I know, I am working on it…) he always defers to me. “You pick” he says, “and I’ll have one bite. You have to promise to eat the rest.” I respond by saying that I can’t eat the whole thing, it’s too big and too much. But, when the dessert arrives, I cut it in half, and lo and behold, manage to eat both halves! Yogi Berra taught me well. It’s really just mind over matter!

You may all remember that I made Key Lime Pie ice cream a few months ago. It was good, people seemed to enjoy it. But this recipe, oh this recipe, it’s in a whole different ballpark. In fact, I just went out for ice cream the other night (well, make that out for 2 ice creams, at two separate places, in one night, but who’s counting?) and so badly wanted to enjoy a refreshing fruit ice cream, so I mustered up enough courage to try the pomegranate.  And then I saw chocolate. And then I saw red velvet. And then I saw coffee oreo. And then it was all over. I suppose that just proves my point: fruit is not a dessert in my book.

This flavor, however, is an exception. If I had seen this Key Lime Pie Ice Cream, I can assure you that I would have ordered it. It’s just that good.

Ok enough ranting.

Here’s how this ice cream redux came to be: The Husband and I went to Chicago a few weeks ago to spend time with The Sugar Family. It just so happened that everyone wanted to try 365scoops, so like any committed ice cream blogger, I went out and bought another ice cream maker and started taking orders. The first on the list was Key Lime Pie. I liked the flavor I made last time but wanted to try making a custard (with eggs) and thought that caramelized graham crackers would make a great addition. Graham cracker crust seemed essential for the ice cream, but I was afraid that plain graham crackers would get soggy. By caramelizing the graham crackers, the sugar essentially formed a shell to protect the graham cracker – and as a result it stayed crunchy and delicious. See Sugar solves every problem. You’ll thank me later for that pearl of wisdom.

The lime juice and zest are added to the milk base

As I was making the custard base, I noticed that it started curdling. I flipped out, and was half way to the sink to throw out the mixture when The Mother-In-Law yelped. Noooooo is all I heard her say. It was in slow motion, straight out of the movies. I’ll cut to the chase here and say that saving that mixture was the best thing I ever did. The curdling was only temporary (a result of adding lime juice – aka acid- to a milk base, totally harmless) and led to the creation of this masterpiece flavor. Here’s the recipe. Enjoy.

Key Lime Pie Ice Cream, Redux

Created by 365scoops

Ingredients

2 cups half-and-half

1 cup whole milk

3 large egg yolks

3/4 cup sugar

juice from approximately 4 limes (to taste)

zest from approximately 2 limes (to taste)

Caramelized Graham Crackers

Tempering the eggs - adding the hot milk mixture to the egg yolk and sugar concoction

Method

Make the caramelized graham crackers and set aside.

Pour the half-and-half and milk into a pot on the stove and heat until small bubbles begin to form around the edges. Meanwhile, using a hand-mixer or whisk, mix together the egg yolks, slowly adding in the sugar until the mixture gets very thick and pale yellow. At this point, remove the milk mixture from the heat and slowly add it into the egg yolk mixture (see photo above), mixing in between milk additions until thoroughly combined.

Adding lime zest into the mixture

Now you’re going to add the lime juice and zest. Full disclosure: as much as I want to give a very detailed recipe, it’s hard to do because depending on the size of the lime, you’ll need either 4-6 to get sufficient juice. Start out by squeezing one lime at a time (into a separate bowl so you can fish out the seeds) and add to the mixture. Stir thoroughly. It will curdle, don’t be alarmed. Repeat this process until you’ve added the juice from 4 limes and then you’ll continue adding lime juice to taste. Next, zest 2 limes into a bowl and add in the zest, tablespoon by tablespoon. Again, you want this mixture to be tart and zesty, but not so puckeringly (is that a word, don’t think so) tart that you make an ugly, scrunched up face in response.

Mixture for caramelized graham crackers

Once you’ve reached your desired tartness, pour the mixture back into the pot and put it on the stove top until it thickens and reaches 185 degrees (or coats the back of a spatula). Remove from heat, let cool completely before refrigerating for at least 2 hours or overnight. The colder the mixture the better!

Remove from the refrigerator, taste the mixture. If you think it needs a bit more “oomph” add in a little more fresh lime zest. Then, pour the chilled mixture into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. Approximately 5 minutes before it’s done, add in the caramelized graham cracker chunks. Reserve 1/3 of them for garnish when you serve the ice cream. Transfer to a freezer safe container and freeze for 2 hours before enjoying. To enjoy, serve two heaping scoops of ice cream, sprinkle with caramelized graham crackers and enjoy!

Caramelized graham crackers. Amazing.

The Verdict: Sheer pleasure. This was out-stand-ing. Definitely one of the top 5 flavors created by 365scoops. I apologize profusely for not having a photo of the final product – just imagine how good, refreshing and creamy it was!