Directions

1. First, line a medium-size metal or glass bowl with plastic wrap and put in the freezer.
2. Over medium low heat, gently bring 1 ½ cups of the heavy cream to a simmer.
3. In a bowl, gradually beat the hot cream into the egg yolks. When smooth, return the mixture to the stove and, stirring constantly with a whisk, heat the custard until it starts to thicken.
4. Be careful not to let the custard stick or overcook. You’ll end up with curdled muck. If you’ve maintained a smooth mix, remove from the stove and pour into a medium-size bowl. If your custard is starting to get lumpy, don’t despair. Just force it through a mesh sieve into the bowl and you’ll be fine.
5. Let the custard cool a bit and then mix in one at a time: the lime juice, the sweetened condensed milk and the ½ cup of remaining heavy cream. Chill for at least 2 hours. If you’re in a hurry, half an hour in the freezer will work, as long as you don’t let it start to ice.
6. Once thoroughly chilled, pour the custard into your ice cream maker and have at it.
7. The ice cream will be ready when it’s the consistency of soft serve. Sprinkle the lime zest over the top and fold in with a few strokes of a spatula or wooden spoon.
8. Next, transfer the ice cream to your plastic-lined bowl and smooth down flat with a rubber spatula. Cover with another layer of plastic wrap and freeze a minimum of 3 hours and a maximum of 8 — any longer and you run the risk of getting icy cream.

The base:

Now, truthfully, there’s a lot of leeway in what you use as your base. The key is you’re making an insulating layer between the bottom of the ice cream and the oven. You can go with a round thin layer of sponge cake or angel food and, if doing so, for Pete’s sake, use a mix. You could make a layer of shortbread baked in a round. But I think the simplest and tastiest match is to make a standard crumb crust. When I first made this dessert, I used Pepperidge Farms Lime Spritzers Cookies for my crumbs and the sweet tart taste was divine. But sadly, they are pretty difficult to find anymore (Amazon, you have failed me.) So try lemon coolers or standard graham crackers. Ginger snaps work great too — really, any simple dry cookie that will complement a citrus dessert.

Directions

1. Pulverize your cookies in a food processor, then measure out the crumbs.
2. Add the melted butter, sugar and, depending on the cookie you’ve chosen, additional lime or lemon zest. Process until mixed and then spread on the bottom of a 10-inch round springform pan.
3. Using the bottom of a measuring cup (a big fat glass one works perfectly), tamp down the crumb mixture evenly across the pan. Unlike a cheesecake crust, you don’t need to create a lip around the edge. A flat crust will work best.
4. Instead of the oven, put the crust in the freezer. It will need at least a few hours to freeze.

The meringue:

Directions

1. Beat the egg whites and cream of tartar in a clean metal or glass bowl until soft peaks form. (Important: Make sure there is no grease in the bowl or on the beaters. Also be careful to remove any small bit of yolk that may have gotten in your whites. Fat will prevent the proteins of the egg whites from coagulating and you’ll never get the height you want.)
2. Gradually add the sugar, beating on high until you have stiff, glossy peaks.
3. Quickly beat in the vanilla

Directions

1. About 15 minutes before you’d like to serve your creation, crank up your oven to 425º. Remove the top oven rack so you have plenty of head room.
2. This is as easy as pie but you you’ll have to be quick or you’ll end up with a big sticky mess. (Ask me about the time I attempted a working ice cream volcano to ring in the millennial New Year — a complete Y2K disaster.)
3. Remove your crumb base from the freezer and release the bottom of the spring-form from it’s sides. Place it centered on a round pizza pan.
4. Remove your ice cream bowl from the freezer. Loosen around the top edges with a thin spatula or knife then upend the bowl under running hot water for 30 seconds or so, using your hand to support the ice cream and plastic wrap underneath.
5. When the ice cream mound is loosened free, use the underlying plastic wrap to upend directly on to your crumb base.
6. Working quickly, use a spatula or cake knife to cover the ice cream and base with a thick layer of meringue. Without belaboring the process, try to have an even layer on all sides, making sure to create a seal around the bottom edge.
7. Put in the very center of the oven on your lowest rack and bake 8-10 minutes, until you have a golden brown on most of the meringue.
8. Remove from the oven, slide the cake round off the pizza pan onto a serving plate and — voilà! — there you have it, Baked Florida, just like Aunt Ida never made.

Directions

1. In a small saucepan, heat honey and water. When liquid comes to a boil, add berries. Stir. Remove from heat.
2. Add lime juice and rosemary. Leave to steep for 3-4 hours.
3. Strain. If necessary, press berry mash against strainer to release liquid.
4. Chill and serve.

Directions

1. In a saucepan, sauté garlic in olive oil.
2. Add remaining ingredients.
3. Bring to a boil.
4. Reduce heat and simmer 15 minutes or until slightly thick.
5. Remove from heat; cool.
6. Place mixture in a blender; process until smooth.
7. Use as sauce over pork, steaks or poultry.

Directions

1. Cook rice.
2. Sauté onion, garlic, grated carrot, little pieces of zucchini and little pieces of fresh fennel. Add dill or fennel, more olive oil, and feta cheese. Turn off heat.
3. Remove a grape leaf from your jar and spread it flat on a cutting board. Take a spoonful of the rice and vegetables and plop it in the center of the grape leaf. Fold up the bottom of the leaf first, then fold the sides in and roll.
4. Put the dolmas in a big saucepan. (You want to fill up the bottom of the saucepan with dolmas.) Add water until the water level is about halfway up the dolmas. Add lemon juice.
5. Set a kitchen plate on top of the dolmas to hold them down during the steaming process. Put a lid on the pot and bring the water to a boil.
6. Minimize heat, and steam the dolmas for 30 minutes on the stove top. Keep an eye — the dolmas should be ready when the liquid is gone.
7. Drizzle with olive oil and serve with tzatziki sauce.