Cypress South August 2018

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LEMON ICEBOX MERINGUE PIE
You could make this on Lemon Meringue Pie Day August 15 th !
INGREDIENTS:
1 (9 inch) prepared graham cracker crust
1 (14 ounce) can sweetened condensed milk
3 egg yolks
1/2 cup lemon juice
3 egg whites
5 teaspoons white sugar
DIRECTIONS:
Preheat broiler to 500 degrees F (260 degrees C). In a medium mixing bowl beat together
condensed milk, egg yolks and lemon juice. Pour mixture into graham cracker crust.
In a separate glass or metal mixing bowl, beat egg whites with sugar until stiff peaks form.
Spread evenly on top of lemon filling. Brown in preheated broiler just until meringue is set
and golden. Keep pie refrigerated.
Source: http://allrecipes.com/
SPUMONI ICE CREAM
You could make this on National Spumoni Day August 21 st !
INGREDIENTS:
3 cups pistachio ice cream, softened
3 cups vanilla (or cherry vanilla) ice cream, softened
1 cup maraschino cherries, chopped
1/3 cup sliced almonds, chopped
2 tablespoons cherry brandy
1 teaspoon almond extract
A few specks pink food coloring
3 cups chocolate ice cream, softened
DIRECTIONS:
1. Line 9- by 5-inch loaf pan with plastic wrap. Place a 12- by 8-inch piece of parchment paper
into pan, letting sides overhang the edges. Spread pistachio ice cream into pan and smooth
the top. Freeze until semi-frozen, about 20 minutes.
2. Stir vanilla ice cream, chopped cherries, almonds, brandy and almond extract until
combined. Stir in food coloring (if using) to desired shade of pink. Spread over pistachio ice
cream. Freeze for 30 minutes or until semi-firm.
3. Spread chocolate ice cream over cherry ice cream and smooth top. Wrap and freeze until
completely solid, 3 to 4 hours. Remove from pan, remove wrap and slice with a hot, wet, knife.
Source: www.cdkitchen.com
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Cypress Community Newsletter | August 2018 27