Lemon Meringue Ice Cream

This month’s recipe is just so good – a zesty lemon meringue ice cream with a smooth, velvety texture.  It’s one of the easiest ice cream recipes you will ever find, and also one of the most delicious.  And one of the best things about it is that it can be served straight from the freezer, no softening time required – perfect!

Serve with Dean’s lovely new Lemon Meringue Biscuits

  • 1 jar of good quality lemon curd (about 315g)
  • 300mls fresh double cream
  • 300mls natural yogurt
  • 100g condensed milk
  • 3 tbsp limoncello liqueur
  • zest from 1 lemon (plus a little extra to serve, optional)
  • 80g meringue shells, broken into small pieces
  • Dean's Lemon Meringue Biscuits 150g (to serve)

Follow these steps

  • Place the lemon curd, double cream, natural yogurt, condensed milk, limoncello liqueur and lemon zest into a large mixing bowl.
  • Using an electric whisk, beat all the ingredients together until smooth
  • Gently fold in the meringue pieces
  • Pour into a plastic container with a lid. Place in the deep freeze for at least 8 hours (overnight is ideal)
  • Remove from the freezer and scoop into chilled sundae glasses, sprinkle over a little extra lemon zest (optional)
  • Serve with Dean's Lemon Meringue Biscuits
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