Name: Lemon meringue ice cream
Prep time: 20 min
Total time: 3 h 50 min
Yield: 8
Cuisine: Italian
Ingredients: 500g carton fresh custard; 142ml carton single cream; 142ml carton double cream; zest and juice of 3 juicy lemons unwaxed if possible; 6 good quality meringues crushed (we used Sainsbury's Meringue Nests); 8 good quality ice cream cones

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Lemon meringue ice cream

Lemon meringue ice cream

Merrilees Parker

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Serves 8

Easy

Prep: 10 mins - 20 mins

Plus 2 - 3½ hours chilling time

A star rating of 5 out of 5.4 ratingsRate

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This zesty ice cream is the perfect summer treat

Freezable (for up to 1 month)

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Ingredients

Nutrition

Units:

MetricUS

500g carton fresh custard
142ml carton single cream
142ml carton double cream
zest and juice of 3 juicy lemons

unwaxed if possible
6 good quality meringues

crushed (we used Sainsbury's Meringue Nests)
8 good quality ice cream

cones

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Nutrition: per serving

kcal351
fat22g
saturates12g
carbs34g
sugars22g
fibre0g
protein7g
salt0.19g

low

Method

step 1

In a large bowl, mix the custard and the single cream.
step 2

Whip the double cream until it forms soft peaks, then stir in the lemon zest and juice. Fold this into the custard mixture.
step 3

Pour into an ice cream machine and churn according to the manufacturer’s instructions. Gently fold in the meringue, then spoon into a freezer container and freeze. Remove from the freezer at least half an hour before serving. To serve, scoop into the ice cream cones and eat immediately.

RECIPE TIPS

MAKING BY HAND

Pour the mixture into a freezer-proof container with a lid, approximately 850ml/1.5 pints in capacity. Allow the mixture to freeze for about 1½ hours, then whisk well or whizz in a food processor to break down the ice crystals. Return to the freezer, then repeat this process twice more as the ice crystals start to form to form around the edge of the container. Finally, gently fold in the meringue and freeze until needed.

Recipe from Good Food magazine, August 2001

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A star rating of 5 out of 5.4 ratings

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