Lemon meringue ice cream

Lemon meringue ice cream

  • Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep: -
    • Plus 2 - 3½ hours chilling time
  • Easy
  • Serves 8

This zesty ice cream is the perfect summer treat

  • Freezable (for up to 1 month)
Nutrition: per serving
HighlightNutrientUnit
kcal351
fat22g
saturates12g
carbs34g
sugars22g
fibre0g
protein7g
low insalt0.19g
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Ingredients

Method

  • 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.

RECIPE TIPS
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.

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    Overall rating

    Rating: 5 out of 5.3 ratings
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