Lemon Meringue Ice Cream
Preparation Time: 10-20 Minutes (+3 Hours Freezing)
Cooking Time: N/A
- 500g fresh custard
- 142ml single cream
- 142ml double cream
- 3 lemons, zest & juice
- 6 good-quality meringues, crushed
- 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.
Credit: Merrilees Parker