Sunday, 3 February 2013
Ice Cream Sunday: Lemon Meringue Ice Cream
Last week I was a bit self indulgent with my choice of flavour for Ice Cream Sunday; Raspberry Ripple has always very definitely been my favourite. I'm not completely selfish though- the very same day I decided to try and make what I thought was Mr E's favourite.
I had two problems though. First, while I thought Mint Choc Chip was his favourite flavour, after purchasing the ingredients I decided to double check and it turns out he "doesn't really have a favourite; not that fussed"! Having bought everything though I decided to go ahead anyway. Then I had my second problem... it was vile. Truly unpleasant. I'm not quite sure what the problem was; maybe I used the wrong mint extract, maybe my base was too strongly flavoured... but whatever it was, it tasted like creamy toothpaste.
I feel a little nauseous just describing it.
Not one to be defeated easily (read: stubborn) I decided to start again and try a different tact. If Mr E doesn't have a favourite flavour, then I just needed to create one for him. I knew (for certain, this time!) what his favourite dessert is, so I set about trying to cram all the goodness of a Lemon Meringue Pie into a creamy ice cream.
Not going to lie, I was pretty proud of the result! Crumbled bits of meringue add a great chewy crunch, swirls of lemon curd are sharp and refreshing (if you'd like to make your own, I have a super simple recipe here)... and we all know how I feel about the creamy smooth base! All with only 5 minutes prep time? I should treat Mr E more often!
Lemon Meringue Ice Cream
300ml double cream
175g condensed milk
3 meringues, crumbled
1) Whip the double cream and condensed milk together until stiff peaks form. Mix in most of the crumbled meringue, leaving a little aside for topping.
2) In your ice cream tub place a third of the cream mixture in the bottom and smooth it over. Top with a layer of lemon curd (about 4 tblspns) and then repeat with another layer of cream mixture and another of curd. Finish off with one final layer of the cream mixture. With a flat knife, slice through the mixture to swirl it- don't stir, or it will blend instead of swirl.
3) Freeze for at least four hours, then serve topped with the reserved meringue crumbles and a pinch of finely grated lemon zest.