This zesty ice cream is the perfect summer treat
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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.