Lemon meringue ice cream
Very beautiful ice cream, definitly will make it again. 40
heavy whipping cream
Rind and juice
Half a jar of home-made or luxury
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 to 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.