Cherry limeade is a popular summer drink. In this version of gelato you get the best of both worlds: refreshing cherry limeade and cool, creamy gelato.
INGREDIENTS: YIELD:1 QUART
- 3 cups whole milk
- 1 vanilla bean, split and scraped
- Zest of 2 limes, finely grated
- ⅔ cup sugar
- Pinch salt
- 5 large egg yolks
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 4 tablespoons fresh lime juice
- ⅔ cup Cherry Compote
INSTRUCTIONS:
- Stir over medium heat. Once simmering, remove from heat, cover, and allow to steep for 1 hour.
- After 1 hour, remove bean pod (save for later use). Reheat milk mixture over medium-low heat.
- In a separate bowl, whisk egg yolks. Once milk mixture is hot, temper the yolks by adding half of the mixture into the eggs, whisking constantly. Return mixture to saucepan, and heat until thickened.
- Pour heavy cream and vanilla extract into a large mixing bowl over an ice bath. Strain custard into the cream.
- Add lime juice to the prepared custard, whisking constantly. Place in refrigerator until thoroughly chilled, about 5 hours or overnight.
- Add to ice cream maker and follow manufacturer’s instructions for freezing. Stop the churning as soon as the gelato is just frozen.
- Swirl in the Cherry Compote before placing in the freezer
Limeade:
Limeade has been popular since the 1800s. Although it is not consumed extensively in the United States, limeade is actually one of the most popular drinks in India and Pakistan. There it is called nimbu paani.
