This lemon meringue ice cream is refreshing and zingy – perfect for a summer treat. Scroll down for the recipe, or watch the video.
As if you needed an excuse now the hot weather is here, it’s ice cream month. It’s an actual thing – July is national Ice Cream Month. There, it has capitals, so it must be true. In 1984, Ronald Reagan signed ice cream month into US law, and it’s been celebrated in America ever since. Must have been the cold war…
Lemon Meringue Ice Cream Recipe
Joking aside, there’s nothing nicer than a scoop of cold, creamy ice-cream on a hot day after school, or as a Sunday dessert, (or even for breakfast, if you happen to be photographing for a blog post)! And since we got our Smart Scoop ice cream maker from Sage, it’s been so easy to make that we’ve experimented a lot with flavours. Recently we puréed some slightly too soft strawberries to swirl into a basic vanilla recipe, and it gave us the idea for this Lemon Meringue ice cream.
We made it even easier, by using a ready-made custard – as long as you buy good quality, it’s absolutely fine. We took the mix just as far as a soft gelato setting on the machine (thick but still moveable if you’re making it using the freezer method), and then swirled through a good quality lemon curd, and the meringue pieces. Adding at this stage ensures the meringue stays in nice crisp bites, and you get some lovely lemon swirls in the creamy white. We used Waitrose Melting Moments – tiny meringue kisses with a shiny coating that doesn’t dissolve in the mixture – but you could use broken up meringue nests; here you want the opposite of good quality – cheaper meringues tend to be baked harder, meaning you get less crumbling when you mix it.
The most refreshing lemon ice cream recipe ever
Zingy Lemon Meringue Ice Cream
- 300 ml double cream
- 500 g good quality ready-made custard
- Juice of one lemon
- 150 g lemon curd
- 80 g meringue pieces
- Whisk the cream until only just forming soft peaks
- Fold in the custard and lemon juice
- Pour into an ice-cream maker, or use the freezer method and churn until the mixture reaches a soft gelato consistency.
- Fold in the meringue pieces and lemon curd until just blended, but with a few lovely streaks of lemon visible.
- Spoon into a 1 litre plastic container, seal and freeze for at least 2 hours.
- Remove from freezer for around 20 minutes before serving.
Check out the Sage Smart Scoop which was given to us to create our recipes.