Lemon meringue ice cream
This zesty ice cream is the perfect summer treat
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 - 20 mins
Plus 2 - 3½ hours chilling time
for up to 1 month
- In a large bowl, mix the custard and the single cream.
- Whip the double cream until it forms soft peaks, then stir in the lemon zest and juice. Fold this into the custard mixture.
- 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/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.
Per serving
351 kcalories, protein 7g, carbohydrate 34g, fat 22 g, saturated fat 12g, fibre 0g, sugar 22g, salt 0.19 g
Recipe from Good Food magazine, August 2001.
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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
Plus 2 - 3½ hours chilling time
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, sugar 22g, salt 0.19 g
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Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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23 February 2012
Amanda commented on this recipe
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30 July 2012
jillprince rated and commented on this recipe
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