A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Lime Ice Cream
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- #46040
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
2 cups milk
1 1/2 cup sugar
1/3 cup lime juice
1 1/2 teaspoon grated lime peel
1 cup heavy whipping cream
directions
In a saucepan, combine milk and sugar. Cook over medium heat until sugar is dissolved and mixture reaches 175 degrees . Cool to room temperature. Stir in the juice and peel. Freeze in an ice cream freezer according to manufacturer's directions.
Transfer frozen lime mixture to a bowl; allow to soften slightly. In a small mixing bowl, beat whipping cream until stiff peaks form. Fold into softened lime mixture. Allow ice cream to firm up in freezer for 4 hours before serving.
added by
Voltquoron
nutrition data
288 calories, 13 grams fat, 42 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium.
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reviews & comments
March 6, 2012
Oh my this was good! Not overly tart but with enough lime flavor that you weren't left guessing. Nice consistency.