Lemon Meringue Ice Cream with Lemon Balm
By wendymcc
1 Picture
Ingredients
- 300ml Double Cream
- 1 Lemon (zest and juice)
- 1 Jar Lemon Curd (good quality)
- 50g Meringues (broken into chunky pieces)
- 2 Tbsp Fresh Lemon Balm (chopped)
- 3 Passion Fruit (halved, pulp & seeds scooped out)
- Sprigs of Lemon Balm to garnish.
Details
servings 6
Level of difficulty Easy
Preparation time 20mins
Cost Budget Friendly
Preparation
Step 1
Line a 450g/1lb loaf tin with cling film, overlapping the sides.
Whisk the cream lightly until the whisk leaves a trail.
Add the lemon zest and juice and 1/2 the jar of lemon curd then fold in the meringue and chopped lemon balm.
Step 2
Spoon the mixture into the loaf tin, cover with cling film and freeze for at least 6 hours.
Step 3
If your ice cream has been frozen overnight or longer, remove it from the freezer for 10 minutes before turning onto a plate.
Lift the ice cream from the loaf tin, invert onto a board and remove the cling film.
Dip a sharp knife in boiling water and cut the ice cream into thick slices.
Step 4
Mix the remaining 1/2 jar of lemon curd with the passion fruit pulp and seeds.
Top the ice cream with a spoonful of the mix and decorate with lemon balm sprigs.
YOU WILL NEED:
450g/1lb loaf tin
Cling film
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