Lemon meringue ice cream
- Preparation and cooking time
- Prep: -
- Plus 2 - 3½ hours chilling time
- Serves 8
This zesty ice cream is the perfect summer treat
- 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.
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.