Lemon meringue ice cream
Very beautiful ice cream, definitly will make it again.
Yield
6 servingsPrep
8 minCook
22 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ounces |
meringue
broken |
* |
| ½ | pint |
heavy whipping cream
|
*
|
| 1 | each |
lemon
Rind and juice |
|
| ½ | x |
lemon curd
Half a jar of home-made or luxury |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
meringue
broken |
* |
| 237 | ml |
heavy whipping cream
|
*
|
| 1 | each |
lemon
Rind and juice |
|
| 0.5 | 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 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.
