Date posted: 21/05/2020

Lemon meringue ice cream

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    Lemon curd:
    Lemon juice and zest 8
    Caster sugar 400g
    Butter (cut into cubes) 200g
    Eggs 6
    Egg yolks 2
    Crumble mixture:
    Plain flour 200g
    Butter 100g
    Granulated sugar 100g
    Birds ice cream:
    Birds ice cream mix 200g
    Whole fat milk 200ml
    Double cream 200ml
    Meringue nests 8


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      To make the lemon curd:
    1. Heat lemon juice, zest and sugar in a pan until the sugar has dissolved.
    2. Add butter to the lemon juice and sugar mixture.
    3. Beat the eggs and egg yolks together and add to the mixture. Ensure this mixture does not come to the boil.
    4. Remove the mixture from the heat and keep it moving until it has cooled completely.
    To make the crumble:
    1. Pre-heat the oven to 180°C.
    2. Mix the butter and flour together until it resembles breadcrumbs, then add the sugar and combine.
    3. Place on a baking sheet and bake for 10 minutes.
    4. Leave to cool.
    To make the ice cream:
    1. Make the ice cream as per the packet instructions but use cream and milk instead of water.
    2. Fold the cold lemon curd mixture into the ice cream mixture.
    3. Fold in eight broken meringue shells and freeze as per the on-pack instructions.
    4. Sprinkle with crumble topping just before serving.
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