I made some more Mivvi-style lollies last week so was delighted when we were granted a reprieve from the rain on Saturday in which to enjoy them.
Usually when I make ice cream I just throw the egg whites away. The waste bothers me but I’m never sure what to do with them. But this time I’d just invested in a hand whisk so decided to turn them into meringues.
It then seemed pretty obvious what flavour ice cream to make. I churned the custard and, just before putting into the freezer to firm up, added the crumbled meringues and a few spoonfuls of lemon curd. Voila! Lemon meringue ice cream! Using good quality lemon curd gives it a proper zing and stops it from being too sweet. And adding the meringue pieces right at the end lets them to retain a bit of crunch which is nice texturally. Lovely with some summer berries on the side.
Lemon Meringue Ice Cream
The basic ice cream mixture is, again, based on the one in Julie Fisher’s Ruby Violet book but I used a slightly higher proportion of egg yolks. The custard sat in the fridge overnight before I churned it - I’m not sure if this had anything to do with the fact this was one of the most deliciously creamy ices I’ve ever made. I took my meringue tips from Angela Nilson in the BBC Good Food Magazine.
- 250ml double cream
- 125ml whole milk
- 80g caster sugar
- 2 eggs
- 1 tbsp vanilla essence
- 50g caster sugar
- 50g icing sugar
- 3tbsp lemon curd
- Preheat the oven to 100C/gas mark ¼.
- Mix the cream, milk and 30g of the caster sugar in a saucepan. Heat to dissolve the sugar and then bring to near boiling before allowing to cool for five or so minutes.
- Separate the eggs. Put the whites in a large bowl and keep them to one side. Beat the yolks in a small bowl with a pinch of salt.
- When the cream mixture has cooled a little take a ladleful and add it to the egg yolks, stirring constantly (adding the eggs to the pan of hot cream might scramble them!).
- Put the egg/cream mixture into the pan with the cream and cook over a low heat, stirring all the while, until it begins to thicken into a custard. Add the vanilla essence.
- Fill the sink with cold water and ice cubes. Pour the custard into a bowl and put the bowl in the cold water to chill.
- Beat the egg whites until pale and foamy. They should stand in peaks when you remove the whisk. Then beat in the caster sugar, followed by the icing sugar.
- Cover a baking tray with a piece of oiled greaseproof paper and drop spoonfuls of the meringue onto it. You're going to crumble them up anyway so they needn’t be pretty.
- Bake for an hour and a half until crisp on the outside.
- Once your ice cream mixture is chilled churn it in an ice cream machine. Add the lemon curd, crumble over the meringues and stir quickly to combine. Put in the freezer for at least an hour to firm up before serving.
Ifs And Ands
- If you like things really lemony, add an extra squeeze or so of juice to the curd before stirring it in. And maybe the zest to the ice cream too.
- Use fresh strawberries or raspberries. Or heat them briefly with a little sugar and puree once soft. Use the fruit or the puree instead of the lemon curd for Eton Mess Ice Cream.