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.
- 300ml double cream
- 500g good quality ready-made custard
- Juice of one lemon
- 150g lemon curd
- 80g 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.
More ice cream recipes.
Check out the Sage Smart Scoop which was given to us to create our recipes.