Summer in Orlando is HOT, so it makes sense to cool down with delicious ice cream treats whenever possible. Fortunately, Loews is offering three amazing recipes to visitors of restaurants at Loews Portofino Bay Hotel, Hard Rock Hotel and Loews Royal Pacific Resort at Universal Orlando.

Want to try some Key Lime Gelato Torta at home? Here's the recipe, courtesy of Loews Portofino Bay Hotel.

(If you want to try the Hawaiian Panini Ice Cream Sandwich or Emack Attack treats, you'll have to make a trip to the resorts or check back here next week for another recipe.)

TO MAKE THE KEY LIME ICE CREAM:

• Eggs 2 each
• Sugar 1 cup
• Egg yolks 4 each
• Lime zest 1 tablespoon
• Half and half 2 ¼ cup
• Lime juice ¾ cup

1.  Warm the half and half in a sauce pan.
2.  Whisk the eggs, egg yolks, sugar, lime zest and lime juice together.
3. Temper the egg mixture into the half and half, and continuously stir until thickens.
4.  Stain and ice down mixture. Put ice cream base in desired machine.

TO MAKE THE STRAWBERRY GELLE:

• Strawberry puree 250g
• Sugar 50g
• Gelatin 3 sheets

1. Bloom gelatin sheets in ice bath.
2. Heat puree and sugar in a saucepan.
3. Add bloomed gelatin and dissolve.

TO MAKE THE GRAHAM CRACKER STREUSEL:

• Butter 250g
• Brown sugar 170g
• Graham cracker 170g
• All-purpose flour 170g
• Cinnamon 2g

1. Mix brown sugar and butter until light and fluffy.
2. Add in graham cracker, AP flour and cinnamon. Mix until it is combined.
3. Crumble up streusel and bake at 350 degrees.

TO MAKE THE LIME JOCONDE:

• Eggs (warm slightly) 250g
• Powdered sugar 188g
• Almond flour 188g
• All-purpose flour 50g
• Egg whites 188g
• Sugar 83g
• Melted butter 31g

1. Mix lime zest, eggs, powdered sugar and almond flour together. Mix full speed until light.
2. Fold in melted butter.
3. Make a Meringue with the whites and sugar.
4. Fold both the meringue mixture and the egg mixture together.
5. Bake at 425 for 5-6 minutes.

TO MAKE THE WHITE CHOCOLATE MOUSSE: 

• Cream 156g
• Milk 156g
• Yolks 62g
• Sugar 31g
• White chocolate 625g
• Gelatin sheets 4 each
• Cream 625g

1. Bloom gelatin in an ice bath.
2. Heat the 1^st cream and milk together. Mix sugar and yolks together and temper into warm cream / milk mixture.
3. Add bloomed gelatin to warm mixture, pour over chocolate and mix together.
4. Put to the side and start whipping the 2^nd cream to soft peaks.
5. Once your chocolate mixture cools down, then fold in the soft cream.
6. Pour White Chocolate mousse into any desired molds or shapes.