Following a taste of home made lemon meringue ice cream a couple of weeks ago (thanks Bec and Karen), I was desperate to see if I could recreate the creamy but sharp flavour myself at home. So, using the basic recipe I was given and double checking things with Mary Berry (as you do when you’re not experienced at these things!), I gave it a go. Here’s my version of the recipe:
Ingredients
- 300ml pot of double cream
- standard sized jar of lemon curd
- box of 8 (shop bought) meringue nests
Method
- Whip up the cream until the whisk leaves a trail. I used an electric whisk to do this – it took a little longer than I’d expected (I haven’t done much cream whipping in the past!) so I’m glad I didn’t do it by hand.
- Add most of the jar of lemon curd and stir through. I left a 2-3 teaspoons worth in the bottom of the jar.
- Crush the meringue in to small (but various sized) pieces. Stir most of it through the ice cream mixture.
- Put the mixture in a freezer-proof container. ‘Pour’ the remaining lemon curd on the top (‘dollop’ might be a better verb there), then sprinkle the remaining meringue on top… I thought this would make it look like a posh ice cream desert!
- Freeze for at least four hours, or preferably overnight.
This really is very easy and very tasty, no doubt about that. The whipping of the cream took a few minutes but not that long really, and once it’s made it will sit in the freezer until you want it.
With all that lemon curd it has a really sharp citrus flavour which complements the cream perfectly and is very refreshing. I served mine up between four of us as a desert and everyone agreed it was particularly yummy and I should make it again very soon. Praise indeed!
The quantity, which doesn’t look like much when you’re whipping the cream, is plenty for four, probably even six. The fact you add a jar of lemon curd and a whole load of meringue makes it a really decent sized tub of ice cream which goes a long way due to the richness.
I think next time I want this to be a desert to serve guests (rather than just making it to dig my spoon in), then I will line my container with cling film before filling and freezing so that I can turn it out onto a plate and serve it sliced. If I did this then I couldn’t really make the top look like Carte D’Or or Vienetta because the top would become the bottom, so I would stir all the ingredients through it instead. It would just be easier to serve (neater) that way.
I’m trying to work out what other flavours would work with the cream. We reckoned raspberry ripple (fresh raspberries, squirts of raspberry sauce and crushed up meringue) and chocolate (crushed up flake, squirts of chocolate sauce, mini marshmallows) would work. What other suggestions have you got? What could I use to make this mint choc chip?
Go make some!
Karen Stubbington
Excellent. When I make it, I freeze it in a loaf tin lined with cling film. Then it can be served in slices x
MunchKim
That sounds and looks really yummy, thanks for sharing 🙂
Add half a tin of Carnation caramel to the whipped cream and you get a lovely velvety toffee cream, it’s yummy just with things to dip in or as a cake filling/topping BUT when you freeze it it really comes into it’s own and you can add loads of things to make a toffee and *** icecream too 😀
To make mint choc chip, what about trying adding chopped after dinner mints into the cream?
Splodz
Oh I’m definitely gonna try both of those, thanks Kim 🙂
hoops120
This looks fab. I’ve got almost a full jar of lemon meringue that I need to use up as OH has just made a lemon meringue roulade (that was yummy)
I think this is the perfect solution (dashes off to shop to buy cream)
cathyj
this looks gorgeous, must try making it myself
Claire Toplis
I must have a go at this it looks lovely .x Great pictures too
kathleen hooper
thanks for the recipe. I finally got round to make this at the weekend when I needed a pudding to take over to a friends… it was declared a huge success, and is one I will be making regularly!
My Week in Photos 23 to 29 Dec 2013
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