Lime Ice Cream with Tropical Fruits

For the ice cream, combine all the ingredients in a bowl and mix together. Freeze in an ice cream maker or in a pan in the freezer. If freezing in a pan, stir well after first 2 hours and then let freeze for another 2 hours.

For the meringue, beat the egg whites at slow speed, avoiding the formation of large bubbles. Then whip at the highest setting. Season with a pinch of salt. Gradually add half the sugar while beating. When the meringue starts to solidify. add the remaining sugar. Place in a piping bag with a large tip and pipe rosettes on a baking sheet lined with parchment paper. Preheat oven to 75°C (approximately 165°F). Place meringues on the middle rack in oven and bake until dry and still white, about 2.5 hours. 

Remove meringues from the oven, let cool and break into pieces.

For serving, slice the kumquats into slices. Peel and core lychees. Remove seeds from the pomegranate and mix all of the fruit with orange juice and honey.