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Key Lime Ice Cream in Meringue Shells Recipe

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

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Key Lime Ice Cream in Meringue Shells Recipe

Prep: 45 min. + freezing Bake: 1 hour + standing

Yield: 8 Servings

45 60 105

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

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 manufacturer’s directions. 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. 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.
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.

Nutritional Facts 1 meringue shell with 3/4 cup ice cream and 3 tablespoons fruit equals 471 calories, 17 g fat (11 g saturated fat), 77 mg cholesterol, 152 mg sodium, 68 g carbohydrate, 1 g fiber, 10 g protein.

Originally published as Key Lime Ice Cream in Meringue Shells in The Taste of Home Cookbook , p73