Lemon meringue ice cream

Ideas
10 servings Prep: 35 mins
Rate this recipe
Fruit

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (12)

15.00 ml cornflour
200.00 ml lemon juice — fresh
125.00 g sugar
3.00 lemons — zest only
500.00 ml cream
4.00 eggs — large, yolk only
5.00 ml cornflour
150.00 g sugar
200.00 ml yoghurt — Greek
6.00 meringues — nests
50.00 g almonds — flaked, toasted, to garnish
meringues — to garnish
Tap for ingredients
Tap for ingredients

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.