Zingy Lemon Meringue Ice Cream
A zesty, refreshingly sweet and sharp ice cream perfect for summer days.
Prep Time 10 minutes mins
Cook Time 2 hours hrs
- 300 ml double cream
- 500 g good quality ready-made custard
- Juice of one lemon
- 150 g lemon curd
- 80 g meringue pieces
Whisk the cream until only just forming soft peaks
Fold in the custard and lemon juice
Pour into an ice-cream maker, or use the freezer method and churn until the mixture reaches a soft gelato consistency.
Fold in the meringue pieces and lemon curd until just blended, but with a few lovely streaks of lemon visible.
Spoon into a 1 litre plastic container, seal and freeze for at least 2 hours.
Remove from freezer for around 20 minutes before serving.