Lemon meringue ice cream
- Preparation and cooking time
- Prep: -
- Plus 2 - 3½ hours chilling time
- Easy
- Serves 8
Skip to ingredients
- 500g carton fresh custard
- 142ml carton single cream
- 142ml carton double cream
- zest and juice of 3 juicy lemonsunwaxed if possible
- 6 good quality meringuescrushed (we used Sainsbury's Meringue Nests)
- 8 good quality ice creamcones
Nutrition: per serving
- kcal351
- fat22g
- saturates12g
- carbs34g
- sugars22g
- fibre0g
- protein7g
- salt0.19glow
Method
step 1
In a large bowl, mix the custard and the single cream.
step 2
Whip the double cream until it forms soft peaks, then stir in the lemon zest and juice. Fold this into the custard mixture.
step 3
Pour into an ice cream machine and churn according to the manufacturer’s instructions. Gently fold in the meringue, then spoon into a freezer container and freeze. Remove from the freezer at least half an hour before serving. To serve, scoop into the ice cream cones and eat immediately.
