My favourite flavours – lemon and meringue – this time turned into irresistible ice cream that’s quick to make and requires no machine. This lemon meringue ice cream is based on sweetened condensed milk, whipped together with double cream and bright lemony additions. The meringues are folded in as larger chunks – they soften slightly in the ice cream (which is why it’s best not to crush them too finely), but still remain noticeable, sweet, and add a lovely texture. Highly recommended!
Makes about 1.5 litres.
Ingredients for lemon meringue ice cream:
- 400 g sweetened condensed milk, chilled
- 600 ml double cream, chilled
- finely grated zest of 2 lemons (unwaxed)
- freshly squeezed juice of 1 lemon
- 2 tablespoons limoncello (or vodka)
- 140 g mini meringues (reserve 20 g for topping)
Wash and scrub the lemons, then finely grate the zest from both. Juice one of them. Break the meringues into larger pieces.
Place the chilled condensed milk and double cream into a mixing bowl and whip until thick and creamy. Add the lemon zest, lemon juice and limoncello, then gently fold in with a spatula until well combined. Fold in most of the crushed meringues (reserving some for the topping). Transfer the mixture into a container, cover, and freeze for at least 4 hours.
Before serving, let the ice cream sit at room temperature for about 10 minutes to soften slightly. Sprinkle with the reserved meringue pieces.
Enjoy!
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