Lemon meringue ice cream
  • 6 egg yolks
  • 90 gram (about 0.47 cup) sugar
  • ¾ teaspoon corn starch
  • 450 ml (1.9 cups) milk
  • 450 ml (1.9 cups) cream
  • about 200 gram lemon curd
  • lemon juice (about 4-6 tablespoons)
  • about 80 gram meringue (preferably of the stiff, firm type, lightly crushed/broken up)
  1. Lightly crush/break up the meringues. Put aside to chill in your refrigerator until the very end.
  2. Put the lemon curd in a small bowl and stir in about 4-6 tablespoons of lemon juice. Set aside to chill.
  3. Whisk together the egg yolks, the sugar and the corn starch in a bowl.
  4. In a sauce pan, cook the milk and the cream until steaming hot.
  5. Little by little, and while whisking constantly, pour the warm dairy liquid into the egg yolks/sugar mixture [the tempering stage].
  6. Return the liquid to the sauce pan, bringing the mixture to 82 degrees Celsius (about 179.5 º F) on low-medium heat and while stirring constantly with a spatula (to avoid the scrambled eggs-syndrome). If you do not use a thermometer, the ice cream base is ready when it has thickened somewhat and you are able to make a trace through the ice cream base on the back of the spatula that stays.
  7. Take off the heat and cool the ice cream base as quickly as possible.
  8. When cooled, chill the base in a refrigerator for at least a few hours.
  9. Then, churn the ice cream base until almost done (to soft serve-consistency).
  10. Spoon up ⅓ of the ice cream base into a container destined for the freezer.
  11. Scatter ⅓ of the lightly crushed meringues on top of the ice cream.
  12. Spoon over ⅓ of the lemon sauce over the layer of crushed meringues.
  13. Repeat the layering process, finishing with a layer of lemon sauce.
  14. Using a knife or something similar, lightly swirl the mixture together and level the surface.
  15. Cover the container with plastic wrap and freeze the ice cream for at least a couple of hours.
The recipe is an adaptation of a recipe by Joanna Farrow and Sara Lewis, authors of "Ice Cream Machine: The Essential Cook's Guide to Using an Electric Ice Cream Maker" (2005). While the amount of sugar might seem deceptively small (and the ice cream base initially also tastes like someone made a mistake by not adding enough), the final result will be perfectly fine - the "missing sugar" is made up for by the addition of the lemon curd and the meringues!
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2011/11/lemon-meringue-ice-cream/