Lemon meringue ice cream

Very beautiful ice cream, definitly will make it again.

30 minutes Prep: 8 minutes Cook: 22 minutes

1 calories per serving view nutrition facts

happyzhangbo

6 servings suggest servings

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Ingredients

2	ounces	meringue	broken
1/2	pint	double cream
1	each	lemon	Rind and juice
1/2	x	lemon curd	Half a jar of home-made or luxury

Directions

Line a 900ml (1½ pint) pudding basin with cling film (this quantity can also be made in a 450g (1lb) loaf tin).

Lightly break up the meringue into chunky pieces.

Whisk the cream lightly until it leaves a trail in the bowl, add the lemon juice and rind and lemon curd to the cream.

Then gently fold in the meringue.

Spoon the lemon meringue mixture into the pudding basin, cover with cling film then freeze for at least six hours.

If the ice cream has been in the freezer overnight or longer it has to be brought to room temperature for about 10-15 minutes before turning out on to a plate.

Dip a sharp knife in boiling water before slicing.

Decorate with a holly sprig, dust with icing sugar and serve with raspberry coulis.

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Nutrition Facts

Serving Size 8g

Amount per Serving

Calories 1 0% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 0mg	0%
Total Carbohydrate 1.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 0.0g	0%

Vitamin A	0%		Vitamin C	6%
Calcium	0%		Iron	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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