Key Lime Ice Cream in Meringue Shells |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I love ice cream and this fabulous dessert features a tart lime ice cream in a crunchy meringue shell with yummy fruit to top it off.Sue Pittman, Burnsville, North Carolina Ingredients:
4 cups half-and-half cream |
1 can (14 ounces) sweetened condensed milk |
3/4 cup key lime juice |
1/2 cup sugar |
1-1/2 teaspoons grated lime peel |
meringue shells: |
4 egg whites |
1 teaspoon vanilla extract |
1/4 teaspoon cream of tartar |
3/4 cup sugar |
fruit topping: |
1/2 cup chopped peeled kiwifruit |
1/2 cup fresh raspberries |
1/2 cup chopped fresh strawberries |
1-1/2 teaspoons grated lime peel |
Directions:
1. In a large bowl, combine the cream, milk, lime juice, sugar and lime peel. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturerâs directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
2. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved.
3. Drop meringue into eight mounds on a parchment paper-lined baking sheet. With the back of a spoon, shape into 3-in. cups. Bake at 250° for 1 to 1-1/4 hours or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour.
4. Just before serving, combine fruits in a small bowl. Spoon ice cream into meringue shells. Top with fruit; sprinkle with lime peel. Yield: 8 servings.
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