5 egg yolks
1/2 c. sugar (for mixture)
1 (6 oz.) can of limeade
1/4 c. rum
Few drops of green food coloring
5 egg whites
1/2 c. sugar
2 c. whipping cream

Oil and make collar for 1 quart souffle dish. Separate 5 eggs in a large bowl. Beat egg yolks until light yellow. Gradually beat 1/2 cup of sugar into yolks. Melt limeade and drizzle into yolks. Slowly add rum and few drops of green food coloring to mixture. Set aside mixture. Beat egg whites until slightly stiff. Add 1/2 cup sugar slowly to egg whites, making a meringue like substance. Set aside. Beat whipping cream until stiff. Gently fold egg white mixture into the egg yolks. If you add about 1/3 of the mixture first, then the rest, you will have less chance of your souffle breaking down. Fold in whipped cream. Pour into souffle dish. Freeze at least 6 hours. When going to serve, take out of the freezer and garnish with whipped cream swirls or fresh lime slices. This is one of my favorite spring desserts as it is lovely to look at and goes into the freezer in advance without a lot of last minutes work.