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
• 4 large egg whites
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• 3/4 cup sugar
• 1/2 cup chopped peeled kiwifruit
• 1/2 cup fresh raspberries
• 1/2 cup chopped fresh strawberries
• 1-1/2 teaspoons grated lime zest

1. 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 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
4. . With the back of a spoon, shape into 3-in. cups. Bake at 250u0b0 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.
5. Just before serving, combine fruits in a small bowl. Spoon ice cream into meringue shells. Top with fruit; sprinkle with lime zest.

cream, condensed milk, lime juice, sugar, lime zest, egg whites, vanilla, cream of tartar, sugar, peeled kiwifruit, fresh raspberries, fresh strawberries, lime zest

Taken from www.tasteofhome.com/recipes/key-lime-ice-cream-in-meringue-shells/ (may not work)