- 500g carton fresh custard
- 142ml carton single cream
- 142ml carton double cream
- zest and juice of 3 juicy lemons, unwaxed if possible
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 6 good quality meringues, crushed (we used Sainsbury's Meringue Nests)
- 8 good quality ice cream cones
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 handPour 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.