Frozen   key lime pie  on a stick

Ingredients:

Key lime curd

Graham Crackers

Egg

Granulated sugar

Heavy cream

Condensed milk

Limes

1

Measure heavy cream into a large mixing bowl. Briskly stir in the fresh lime juice, and grate in the lime zest. The acidity of the lime will thicken the cream naturally

2

Stir in the condensed milk and key lime curd (or plain lime curd).

3

Pour key lime pie ice cream into popsicle molds and place a stick in each one. If it is too liquid, wait until it is semi-frozen to do this.

4

Freeze the ice cream bars for at least 6 hours before decorating and enjoying.

5

Italian Meringue Frosting Measure sugar into a saucepan and add water until it is just covered. Heat the sugar water on low and stir gently until the sugar dissolves into the liquid.

6

 Turn up the heat to medium and bring the mixture to a boil. Place the sugar thermometer into the sugar syrup and wait until it reaches 115 degrees Celsius / 240 degrees Fahrenheit.

7

Whip egg whites with an electric hand whisk or mixer until stiff peaks form. Slowly add the sugar syrup whilst continuing to whisk once it hits 120 degrees Celsius / 250 degrees Fahrenheit

8

Continue to add the syrup until it is all incorporated, and you have a thick, glossy white Italian meringue

A

Serving ideas

Dip ice cream bars in Italian meringue and toast with a kitchen torch until golden brown.

B

Serving ideas

Dip no-churn ice cream bars into whipped cream and crumbled Graham Crackers or other cookies.

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