PISTACHIO-LIME ICE CREAM SQUARES
Lime Swirl
1/2 C sugar
2 t grated lime peel
1/4 cC lime juice 2 eggs, beaten
1 egg yolk, beaten
3 to 4 drops green food color, if desired
Crust
3/4 C margarine or butter
1 1/2 C all purpose flour
1/3 C sugar
1/2 C chopped shelled pistachios...(I'm using cashews)
Filling
1/2 gallon 8 Cups vanilla ice cram, softened
In small non-aluminum saucepan, combine 1/2 cup sugar, lime peel, lime juice, eggs and egg yolk: mix well. Cook and stir over medium heat until mixture boils and thickens. Stir in food color. Cover; refrigerate about 1 hour or until chilled.
Meanwhile, melt margarine in large skillet over medium-high heat. Lightly spoon flour into measuring cup; level off. Add flour 1/3 cup sugar and pistachios to margarine; mix well. Cook and stir 5-7 minutes or until mixture is golden brown and crumbly. Reserve 1/2 c crumbs for topping. With fork, press remaining mixture firmly in bottom of ungreased 12x9 inch pan. Place in freezer for at least 5 minutes to cool.
Spoon about half of ice cream over crust; spread evenly. Spread with about half of the cooled lime mixture. top with remaining lime mixture. with knife, swirl lime mixture gently through ic cream, being careful to not disturb crust. Sprinkle with reserved crumbs. Cover; freeze 6 hours or until firm.
To serve, let dessert stand at room temperature for about 10 minutes. Cut into squares. About 16 Servings. |
