Lemon meringue ice cream

Lemon meringue ice cream

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Cooking time

Prep: 10 mins - 20 mins Plus 2 - 3½ hours chilling time

Skill level

Easy

Servings

Serves 8

This zesty ice cream is the perfect summer treat

Nutrition and extra info

Additional info

  • For up to 1 month
Nutrition info

Nutrition per serving

kcalories
351
protein
7g
carbs
34g
fat
22g
saturates
12g
fibre
0g
sugar
22g
salt
0.19g

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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Method

  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.

Recipe from Good Food magazine, August 2001

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Comments

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jillprince's picture
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Perfect ....Easy to make ....Simple ingredients....Really enjoyed

moomsie's picture

This sounds like the perfect ice cream recipe for me! Good combination of shop-bought stuff and quality lemon zest.

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