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Lemon meringue ice cream

 

Very beautiful ice cream, definitly will make it again.
40

Yield

6

servings

Prep

8

min

Cook

22

min

Ready

30

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 8g (0.3 oz)
Amount per Serving
Calories 10% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 6%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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