Don't we all love that combination of lemon, cream and meringues? This really easy lemon meringue pie ice cream is all that, and more... The quantities are variable - I used some left over meringue (confession time: a failed pavlova) and the remains of a jar of home made curd. You could even use bought ice cream, curd and meringues and just put them all together. Would you sink that low? If you do, let me know how you got on! Apologies for the photo - the ice cream was so delicious, I wasn't given enough time to photograph it in pretty bowls!
|Lemon Meringue Pie Ice Cream|
Lemon Meringue Pie Ice Cream
3 egg yolks
1 pint/600ml double or single cream and milk mixed (more cream = richer ice cream)
4oz/120g caster sugar
½ small jar of lemon curd (home made is best!)
Handful of crumbled meringue – approx. 2
Warm the milk/cream in a pan until blood temperature. Beat the eggs and sugar together in a bowl, add the milk and cream and then pour it all back into the pan. Stir it gently until it thickens slightly, then allow it to cool. Pour into an ice cream maker and churn until thick.
Just before serving, add the lemon curd and meringues and mix in roughly, so that you get a lovely swirl of curd and the meringues don’t entirely disappear. Makes approx. 1.5 litres.