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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.