Key Limesicle Pops & Watermelon Gratiné

Ingredients

Yield:

4 pops

• Key Lime Sorbet

  • 1 cup Water
  • 3/4 cup Sugar
  • 2/3 cup Key lime juice
  • 3/4 cup Milk
  • 1 drop Green coloring

• Vanilla Ice Cream

  • 1 cup Half n Half cream 10%
  • 1 pc Vanilla bean
  • 1/3 cup Sugar
  • 3 pcs Egg yolks
  • 1/2 cup Cream

• Watermelon Granité

  • 4 lb Watermelon, peeled and cubed
  • 1 T Lime juice
  • ½ cup Sugar

Preparation

Difficulty:

Medium

Time:

2 Days

Total Time:

 

1. Key Lime Sorbet

   1. Combine water and sugar in a saucepot and bring to a slow boil to dissolve the sugar
   2. Strain into a bowl and add the remaining ingredients
   3. Let mix chill in refrigerator overnight

2. Vanilla Ice Cream

   1. Pour half n half in a saucepot. Split and scrape the vanilla beans into the cream and bring it to a slow boil.
   2. Meanwhile, combine the sugar and egg yolks in a bowl and whisk well.
   3. When the cream scalds, slowly add 1/3 of it into the yolk mixture stirring well.
   4. When the cream comes to a boil, turn down the heat to low and whisk in the yolk mixture
   5. With a rubber/silicone spatula, continuously stir the mixture to cook until the temperature reaches 77°C.
   6. This is to cook out any bacteria from the egg yolks. Strain into a bowl.
   7. Set bowl over another bowl of ice and water. Stir mixture to cool mixture, approximately 20 minutes.
   8. Then stir in cream and chill overnight
   9. Churn ice cream and sorbet in an ice cream maker such as a Cuisineart
   10. Once both mixes are churned and frozen, swirl both together.
   11. Then fill ice pop molds with the Limesicle and freeze.

3. Watermelon Granité

   1. Blend all three ingredients well. Pour mixture in a shallow pan.
   2. Cover and freeze for an hour. After an hour, stir mixture to break up some of the ice.
   3. Cover and freeze until firm, about 2 hours
   4. Remove pan from freezer. With a fork, scrape vigorously to form icy flakes. This can be done ahead.
   5. Cover tightly and keep frozen until ready to serve.