Lemon meringue ice cream

Recipe from: 12/1/1999 12:00:00 AM
Ingredients 12
Servings 10
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.
 

Read more on: fruit
 

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