Place a large clean glass bowl inside a larger bowl filled with ice. Place a fine mesh sieve over the clean bowl and set aside.

Combine the milk and cream in a heavy bottom medium saucepan. Heat on medium-low stirring frequently until bubbles start to form around the inside edges of the pan. If using an instant read thermometer, you are looking for a temperature of 170°F.

In a small mixing bowl whisk the egg yolks until smooth. Gradually whisk in the granulated sugar and continue whisking until the mixture is pale and thick.

Slowly temper the egg yolks by adding a drizzle of the hot milk mixture while whisking constantly. Continue whisking and adding the hot milk until all ingredients are combined.

Return the custard to the saucepan and heat on medium-low stirring constantly with a wooden spoon. Cook until the mixture reaches 185°F or when the custard coats the back of the wooden spoon. Do not boil the custard.

Pour the custard through the sieve into the bowl in the ice water bath. Allow the custard to cool for about 30 minutes. Stir every 5 minutes or so then when cooled, cover and refrigerate overnight or for at least 4 hours.

When ready to make the gelato stir in the key lime juice and zest. Process according to the manufacturer instructions.

If making ice cream sandwiches, pour the gelato into a plastic wrap lined flat casserole dish with a 2" side. Depending on the desired thickness, you can use a 13x9" pan or smaller. Cover with plastic wrap pressed on the top of the gelato and freeze until solid. Overnight works best.

Once frozen, remove the gelato using the plastic wrap and place on a cutting board. Using the desired cookie cutter, cut out the gelato and place between two graham crackers. Freeze in an airtight container until ready to serve. Remove the ice cream sandwiches 10 minutes before serving.

In the bowl of a food processor, add the flour, sugar, baking powder, baking soda, salt and cinnamon. Pulse a few times until combined.

Add the butter and pulse until the mixture resembles cornmeal. Add the honey, molasses, milk and vanilla. Process until the dough forms a ball.

Remove to a large piece of plastic wrap and press into a ½ inch thick disk. Seal in the plastic wrap and refrigerate at least an hour.

Preheat oven to 350°F. Slice off about ⅓ of the refrigerated dough and place on a lightly dusted piece of parchment paper large enough to fit your baking sheet. Keep the remaining dough in the refrigerator until ready to roll.

Rub AP flour on your rolling pin and roll the dough to ⅛ inch thick. Dust with additional AP flour as needed to keep the dough from sticking. Cut the crackers using a 2 ½" by 1 ½" rectangle cookie cutter. Using a fork poke holes on the top of the dough. Place the crackers an inch apart on a baking sheet lined with parchment paper.

Bake until lightly browned on the edges, about 10-11 minutes. (Check after 10 minutes as cooking time will vary depending on how thick or thin the dough was rolled.)

Remove to a rack and cool completely. Store in an airtight container for up to 2 weeks.