Key Lime Ice Cream in Meringue ShellsI love ice cream and this fabulous dessert features a tart lime ice cream in…
Key Lime Ice Cream in Meringue Shells
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 zest MERINGUE SHELLS: 4 large 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 zest
In a large bowl, combine the cream, milk, lime juice, sugar and lime zest.
Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturers
When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
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.
Drop meringue into eight mounds on a parchment paper-lined baking sheet.
With the back of a spoon, shape into 3-in.
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.
Just before serving, combine fruits in a small bowl.
Spoon ice cream into meringue shells.
Top with fruit; sprinkle with lime zest.
Nutrition Facts 1 meringue shell with 3/4 cup ice cream and 3 tablespoons fruit:
- 471 calories, 17g fat (11g saturated fat), 77mg cholesterol, 152mg sodium, 68g carbohydrate (65g sugars, 1g fiber), 10g protein.