Lemon meringue ice cream

Recipe uploaded by

Merrilees Parker

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Recipe by Merrilees Parker

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1. In a large bowl, mix the custard and the single cream.
2. Whip the double cream until it forms soft peaks, then stir in the lemon zest and juice. Fold this into the custard mixture.
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.

Making by hand

Pour the mixture into a freezer-proof container with a lid, approximately 850ml/11⁄2 pints in capacity. Allow the mixture to freeze for about 11⁄2 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. Look in the shopping section for our feature on ice cream makers.

Per serving

351 kcalories, protein 7g, carbohydrate 34g, fat 22 g, saturated fat 12g, fibre 0g, salt 0.19 g

http://www.bbcgoodfood.com/recipes/2734/

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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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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 10 20 mins

for up to 1 month

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

Per serving

351 kcalories, protein 7g, carbohydrate 34g, fat 22 g, saturated fat 12g, fibre 0g, salt 0.19 g

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