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Lemon meringue ice-cream
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Indulge in tangy homemade lemon ice cream.
Ingredients:
  • 375ml (1 1/2 cups) milk
  • 375ml (1 1/2 cups) thickened cream
  • 6 egg yolks
  • 140g (2/3 cup) caster sugar
  • 20.00 ml finely grated lemon rind
  • 70g Petite Vanilla Meringues, halved
  • 160g (3/4 cup) lemon curd
Instructions:
  • Start by placing the 1.25L (5-cup) metal loaf pan in the freezer to chill. In a saucepan, combine the milk and cream and bring it to a boil. Stir in the lemon rind into the custard, and let it sit for 5 minutes to cool slightly before using.
  • Whisk egg yolks and sugar until thick and pale, creating a ribbon trail when you lift the whisk. This incorporates air for a light texture. Add the cream mixture and whisk in.
  • Transfer the mixture to a clean saucepan. Cook on low heat, stirring continuously with a flat-edged wooden spoon, for about 20 minutes or until the custard thickens and coats the spoon, leaving a trail when your finger is run through it.
  • Transfer the mixture to a medium heatproof bowl and cover the surface with plastic wrap to prevent a skin forming. Allow it to cool for 30 minutes at room temperature, then chill in the fridge for 2 hours.
  • Transfer the chilled custard into the loaf pan, cover with foil, and freeze for at least 6 hours until nearly set. Gently break up the ice-cream with a metal spoon and transfer it to a large bowl.
  • Beat with an electric mixer for 3 minutes until smooth and light in color, breaking up ice crystals for a creamy texture. Fold in halved meringues after beating the partially frozen ice-cream. In a loaf pan, layer half of the ice-cream mixture, then dollop half of the Lemon Curd on top and swirl gently with a knife.
  • Layer the rest of the ice-cream and lemon curd. Cover with foil and freeze for 4 hours until firm.

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