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Prep Time: 50 Minutes Cook Time: 25 Minutes |
Ready In: 75 Minutes Servings: 8 |
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In the middle of summer, nothing hits the spot quite like this sublime key lime dessert. Cold, creamy and tart, it looks like sunshine.Melissa Millwood, Lyman, South Carolina Ingredients:
1 cup king arthur unbleached all-purpose flour |
1/2 cup salted cashews, chopped |
1/2 cup flaked coconut |
1/4 cup packed light brown sugar |
1/2 cup butter, melted |
2 cups heavy whipping cream |
1-1/2 cups sweetened condensed milk |
1 cup key lime juice |
3 teaspoons grated key lime peel |
1 teaspoon vanilla extract |
whipped cream and key lime slices |
Directions:
1. In a small bowl, combine the flour, cashews, coconut and brown sugar. Stir in butter. Sprinkle into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown, stirring once. Cool on a wire rack.
2. Meanwhile, in a large bowl, combine the cream, milk, lime juice, peel and vanilla. Refrigerate until chilled.
3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturerâs directions.
4. Sprinkle half of the cashew mixture into an ungreased 11-in. x 7-in. dish. Spread ice cream over top; sprinkle with remaining cashew mixture. Cover and freeze for 4 hours or until firm. Garnish servings with whipped cream and lime slices. Yield: 8 servings.
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