This zesty ice cream is the perfect summer treat!
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.
Credit: Merrilees Parker
Prep time: 10 - 20 Minutes (+ 3 Hours Freezing)
Cook time: N/A
500g carton fresh custard
142ml carton single cream
142ml carton double cream
zest and juice of 3 juicy lemons, unwaxed if possible
6 good quality meringues, crushed
8 good quality ice cream cones