Who doesn’t love lemon meringue pie? Well…I’m not that keen of it. Don’t get me wrong, I like the lemon filling, I’m just not a fan of pie crust. It’s merely a vehicle for the pie filling, right?? But, I do love Lemon Meringue Ice Cream.
This Lemon Meringue Ice Cream is so creamy and yet tart. What about the meringue topping, you ask? Well, don’t worry about it, there is broken meringue pieces throughout the ice cream. Never have I seen lemon meringue ice cream anywhere, and after tasting this, I wonder…why not?? This ice cream is fantastic! It was such a smooth ice cream that I know I want to make my ice creams using this type of base; one with a cooked custard that contains egg yolks. Absolutely wonderful! I served this in a meringue cup, which I baked at the same time that I did the meringue that was broken up and folded into the ice cream. Definitely a hit!
2 large egg whites
1/2 tsp. salt
1/3 cup sugar
For ice cream
1 1/2 cups heavy cream
1 cup milk
3/4 cup sugar
4 tsp finely grated lemon zest
1/8 tsp salt
6 large egg yolks
2/3 cup fresh lemon juice
yellow gel icing colour (optional)
Preheat oven to 250 degrees F, and line a baking sheet with parchment paper.
In a bowl, beat egg whites with salt with an electric mixer until they hold soft peaks. Gradually beat in sugar and beat until meringue holds stiff, glossy peaks. Spread meringue 1/2 inch thick on parchment-lined baking sheet and bake in middle of oven for 1 hour, or until firm to the touch. Turn off oven and let meringue stand 1 hour. Transfer meringue on parchment to a rack and cool. Peel off parchment and, working over a bowl, break meringue into 1/2-to 1-inch pieces. Meringue may be made 3 days ahead and kept in an airtight container in a cool, dry place.
Make Ice Cream:
In a heavy saucepan, bring cream, milk, sugar, zest and salt just to a boil, stirring occasionally. In a bowl, beat yolks until smooth. Add hot cream mixture to yolks in a smooth stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170 degrees. Pour custard through a sieve into a clean bowl and stir in lemon juice. Cool custard. Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
Freeze custard in an ice cream maker according to manufacturers instructions. Transfer ice cream to a bowl and fold in meringue. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
Makes 1 1/2 quarts.
Source: Razzle Dazzle Recipes