This Lemon Meringue Ice Cream is one for those of you who perhaps want a change from the filling mince pies and rich christmas puddings one tends to overindulge in at this time of year. Another recipe to take the weight of your shoulders at christmas, you can prepare it well is advance leave it in the freezer and produce it as a refreshing alternative pudding over the festive period.
There is no need for an ice cream machine or even to mix twice, once its in the freezer the ice cream can stay there until served. Another short cut is to use shop bought meringues they don't seem to compromise the flavour or texture at all, in fact they are easier to break up than the slightly gooey home made ones.
The flavour is a good balance of sweet and sharp. I served the ice cream at a dinner party and this was a pudding that someone who doesn't normally like puddings devoured and then had second helpings of- so it is guaranteed to be a hit with hungry guests at christmas.
To serve six you will need...
-300ml Double cream
-Zest and juice of one lemon
-Half a jar of home made or shop bought lemon curd
-One 900ml pudding basin or pyrex bowl and some cling film
You will need to...
-Line the pudding bowl with cling film so there is enough to cover the ice cream in the freezer
-Break the meringues into smallish chunks, I put them in a freezer bag and hit them with a rolling pin
-Pour the cream into a large mixing bowl and whip until soft peaks
-Fold in the lemon juice, rind and lemon curd to the cream and pour into the lined pudding basin
- Cover with clingfilm and place in the freezer for at least six hours
Enjoy Z x