Lemon meringue pie is quite possibly one of my favourite desserts (I have lots of favourites!) The tartness of the lemons matched with the sweet fluffy meringue is a delight so why not incorporate these flavours into ice cream?!
Lacing the cream mix with lemon curd and crumbling in meringue, it flavours ice cream perfectly.
Lemon Meringue Pie Ice Cream
(I don’t have an ice cream maker so this follows a hand made version, easily adaptable for machines)
- 300ml double cream
- 300ml milk
- 3 egg yolks
- 100g caster sugar
- 3 tbsp. lemon curd
- 3 meringue nests
- Begin by making the custard base. Whisk together the egg yolks and caster sugar until light and creamy. Keep whisking whilst pouring in the milk.
- Transfer this to a saucepan and stirring continuously over a very low heat for about 15 minutes until the mix has slightly thickened. Leave to cool in the fridge overnight.
- Whip up the cream to soft peaks and then continue whisking add in the custard. Transfer this a freezer-safe bowl. Leave in the freezer for 1 hour.
- Ever hour stir the ice cream and once it is beginning to set stir in the lemon curd and crumble the meringues in.
Leave this out for a bit before serving, you want it soft and melt-y, enjoy!