Friday, September 20, 2013

Lime Sherbet Dessert

Lime Sherbet Dessert

Serves 20+.

A refreshingly cool dessert.  The salty crust pairs perfectly with the sweet, sour sherbet.  Make it one last time during your own local Indian Summer.
Source: Thyme for Wine

1 1/2 C. Ritz Crackers, crushed
4 Tbsp. Sugar
7 Tbsp. Butter, melted
1.75 quart Lime Sherbet
1.75 quart Vanilla Ice Cream or Frozen Yogurt
4 Tbsp. Lemon Juice
1 C. Sugar
2 Eggs, beaten
6 Tbsp. Butter

Mix crust ingredients together in a small food processor. Once crumbly, press into a 9x13'' pan. Next, soften the lime sherbet and vanilla ice cream. Stir together in a large bowl (or I'm sure a stand mixer with the paddle or bread hook attachment would work fine on the lowest speed). Once combined, pour over the crumbs and put into the freezer. Meanwhile, make the lemon curd topping by cooking the lemon juice, beaten eggs, and butter in a small saucepan. Stir, while cooking over medium-low heat, whisking continuously until a low boil (about 10 minutes). Whisk for another 5 minutes and remove from heat; let cool (important). Pour the lemon curd over the ice cream; cover and freeze (best if frozen overnight). Let stand a few minutes before serving squares of this icebox dessert.

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