Recipe Centre

Lemon meringue ice cream

Preparation time: 35 minutes plus cool

Ingredients
15 ml cornflour
200 ml fresh lemon juice
125 g sugar
3 lemons, grated rind
500 ml cream
4 large egg yolks
5 ml cornflour
150 g sugar
200 ml Greek yoghurt
6 meringue nests, broken into pieces
50 g flaked almonds, roasted to garnish
small meringues, to garnish

Method:
Mix cornflour with 30 ml of the lemon juice. Dissolve sugar with remaining lemon juice in a small pan over a low heat. Add rind and simmer for five minutes. Add cornflour mixture, stir and cook for a further two minutes until thickened. Cool. Pour cream into a saucepan and heat gently. Whisk egg yolks, cornflour and sugar together in a large bowl and when cream reaches simmering point pour it over yolks and return whole lot to saucepan. Bring it back to nearly simmering, continuing to whisk. Pour thickened custard into a bowl and cover surface of custard with cling film until cold. When cold, mix with the yoghurt and pour into chilled freezer container, cover and freeze for two hours until beginning to freeze at edges. Whisk with a hand whisk in the container. Refreeze for a couple of hours and then whisk again and add lemon syrup. Lightly fold in meringue pieces, cover and freeze until needed. It will require a further eight hours to freeze completely. To serve, turn out and scatter with almonds, small meringues and lemon leaves.

Recipe From : Ideas December 01, 1999

Recipe from Ideas : December 01, 1999 See what Ideas has in store this month. Subscribe now and save!