Key Lime Ice Cream in Meringue Shells Recipe

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Key Lime Ice Cream in Meringue Shells Recipe

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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
Recommended: 22 Best Summer Pies
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. + freezing Bake: 1 hour + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. + freezing Bake: 1 hour + standing

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.
Originally published as Key Lime Ice Cream in Meringue Shells in The Taste of Home Cookbook 2011, p73

Nutritional 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.

  • 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
  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 manufacturer’s 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.
Originally published as Key Lime Ice Cream in Meringue Shells in The Taste of Home Cookbook 2011, p73

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