Blog, Entertaining, Food, Home is Here
Leave a comment

Summer Recipe: Key Lime Pie Ice Cream and Mango Gelato

Key-Lime-and-Mango-Ice-Cream

Cool off in the backyard with these delicious frozen treats this summer.

For key lime pie fans, this is a must-try dessert. The easy to make recipe offers the perfect balance of sweet, creamy goodness and crisp, tart sassiness. With the launch of Oak Express‘ new Outdoor Living Collection, enjoying the summer heat in your backyard has never been more comfortable!

Key-Lime-and-Mango-Ice-Cream

Key-Lime-Pie Ice Cream Recipe:
(Serves 6)

INGREDIENTS:

  •  1 1/2 ½cups whole milk
  • ½1/2 cup heavy cream
  • 1/2 cup bottled key lime juice
  • 1 (14-oz.) can sweetened condensed milk
  • Dash of salt
  • 6 graham crackers (1 1/2 cookie sheets), coarsely crushed, divided
  • Key lime wedges

DIRECTIONS:

1.  In a large bowl, combine salt and liquid ingredients; whisk to combine.
2.  Pour mixture into ice-cream maker and freeze according to manufacturer’s instructions.

3.  Stir 1/3 cup graham crackers into ice-cream.

4.  Spoon ice cream into a freezer-safe container, cover and freeze for 1 hour, or until firm.
5.  Sprinkle each serving with graham crackers.
6.  Garnish with lime wedges.

Go tropical with a de-lish bowl of mango gelato. Garnish each dish with a sprig of mint for your next outdoor celebration.

Mango Gelato Recipe:
(Serves 3–4)

INGREDIENTS:

  • 1 cup sugar
  • 4 egg yolks
  • 1 3/4 cups milk
  • 1/2 cup cream
  • 2 large mangoes
  • 1 tablespoon lemon juice

DIRECTIONS:

Mango Puree:

1.  Peel and cut mango into pieces, squeezing as much flesh off as possible.
2.  Blend mango pieces and lemon juice in
the blender/food processor.
3.  Strain the mango mixture into a bowl,
eliminating the stringy bits from the puree.
4.  This should yield approximately 11/4 cups mango puree.

Gelato Base:

1.  Whisk egg yolks and sugar until pale and lemony.

2.  In a saucepan, bring milk and cream to a simmer.
3.  Turn off heat and whisk half of the milk mixture into the yolks.

4.  Return everything to the saucepan, cooking over very low heat, stirring until thickened.

5.  Remove from heat and strain it into a large bowl, letting it cool for 5 or 6 minutes.
6.  Mix in mango puree and refrigerate
overnight.

7.  10 minutes before processing in an ice- cream machine, put the mango custard into
the freezer, along with the ice-cream dasher (this shocks the mix so that not much air is whipped in).

8. Process in your ice-cream maker.

 

For more delicious desserts, follow our Pinterest board, Treats and Eats.

Leave a Reply

Your email address will not be published. Required fields are marked *