Lemon Meringue Ice Cream.

Lemon Meringue Ice Cream.

Equipment:

Deep ceramic dish lined with cling film.

No ice-cream churner necessary.

               Meringue.

Use an electric mixer, beat,

-6 egg whites, until soft peaks form, add,

-320g caster sugar,mixed with 1tsp cream of tartar, a tablespoon at a time.

Continue to beat the egg whites until all the sugar has been used.

Spoon into a 23x33cm baking tray, lined with baking paper.

Bake in 140c fan forced oven for around 1:45 hours or until the meringue is crispy. Leave to cool completely in the oven.

              Vanilla ice-cream.

In a large heatproof bowl, put in,

-6 egg yolks,

-180g caster sugar,

-vanilla bean paste,

-pinch of salt.

Whisk to combine. Leave aside.

In a large saucepan, put in

-400ml double cream,

-300ml full fat milk.

Bring to almost boiling on gentle heat.

Add

-1/2 cup of hot milk to 

-egg yolk mixture.

You need to be whisking all the time. Continue to add hot milk this way until at least 2 cups of milk have been used. This is to stop the egg mixture curdling. Then add the liquid, all at once.

Return the mixture to the saucepan, cook on low heat for 10 minutes or until the mixture has thickened.

Leave the custard to cool down in the sink filled with cold water. Then transfer into the prepared dish. Freeze for 2 hours.

In a heatproof bowl, put in,

-4 eggs, whisk well.

In a saucepan, put in,

-100g butter, with,

-juice of 4 lemons,

-zest of 4 lemons.

-200g caster sugar,

Cook, stirring, until the butter and sugar have melted and the mixture is almost at boiling point.

Then add,

-1/2 cup of hot syrup to 

-egg yolks.

You need to be whisking all the time. Continue to add hot syrup this way until at least 2 cups have been used. This is to stop the egg mixture curdling. Then add the liquid, all at once.

Pour the mixture into a saucepan, cook, stirring, until the sauce has thickened, around 10 minutes. Leave to cool.

             Cream Mixture.

In a bowl, put in,

-2x250g mascarpone, with

-200ml double cream.

Stir to combine. Refrigerate until needed.

After 2 hours. Use an electric mixer to beat,

-ice cream to get rid of ice crystals, add

-cream mixture, beat  to combine. Then stir through 

-1/2 of the meringue, broken into chunks.

-lemon curd.

Spoon into the prepared tin.

Top with

-reserved meringue crumbs.

Freeze overnight.