Lime Cheesecake Gelato

Although summer seems to be drawing to a close, our ice cream making has not shown any signs of slowing down. In fact, the frequency of our churning is evidenced by the wear on our machine--we've broken the handle of the ice cream bucket so we've been holding it in place with paperclips, and the timer knob has gone a bit wacky so sometimes I have to unplug the entire machine to get it to stop. Perhaps it's time to order some new parts.

At any rate, one of my favorite creations in the freezer right now is lime cheesecake--a flavor requested by Forest early on in the summer. A couple of months passed before we got around to trying this one, but our first attempt didn't turn out half bad.


Lime Cheesecake Gelato

For the cheesecake cubes:
-8 oz. cream cheese, softened
-1/3 cup sugar
-1 egg, room temperature
-1 teaspoon vanilla
-graham cracker crumb crust (your favorite recipe, or I used about 1 1/2 cups crushed graham cracker crumbs, 1/2 cup melted unsalted butter, 2 tablespoons sugar, and a pinch of salt)

1. Preheat oven to 325 degrees.
2. Press graham cracker crust mixture into the bottom of an 8x8 square pan, setting aside any leftover crumbs.
3. Beat together cream cheese and sugar, then add the egg and vanilla, continually beating until smooth.
4. Pour cream cheese mixture into pan and smooth evenly over crust.
5. Bake 25 minutes, or until the cream cheese layer appears to puff up all around the top.
6. Remove from oven and chill at least 4 hours in fridge.
7. Once chilled, cut into 1 cm cubes. Return to fridge until use.

For the lime custard:
-3 cups whole milk
-1 cup heavy cream
-8 egg yolks
-1 1/2 cups sugar
-1/8 teaspoon guar gum
-zest of 6 limes
-4-6 tablespoons fresh lime juice, depending on the tartness you prefer.

1. Combine egg yolks, sugar, guar gum, and zest in a medium bowl and beat together until creamy.
2. Heat the milk and cream in a saucepan at about medium-high heat, preferably by placing in a larger pot filled with water, as this prevents the milk mixture from boiling.
3. Once the milk mixture is warm, temper the egg mixture by scooping small amounts of the milk and gradually adding to the eggs, stirring with each addition.
4. After adding about 3 cups of the milk to the eggs, pour the tempered egg mixture into the saucepan with the remaining milk.
5. Stir for about 5 minutes until thickened. The custard will visibly stick to the back of a wooden spoon.
6. Cover and chill in refrigerator for at least 4 hours.
7. Strain custard with a fine mesh strainer.
8. Right before churning, add lime juice and stir.
9. Freeze according to individual ice cream maker instructions. It may be necessary to split the batch into 2-3 parts.
10. Add desired amount of cheesecake cubes by layering about a handful into each completed batch.