Easy lemon meringue ice cream recipe

Posted on 13 January 2012

While The Mother City takes its sweet time deciding whether it’s finally time to let summer stay I thought I’d share a little culinary trick I learned last year. There’s nothing quite like creamy old-school lemon meringue ice cream on a hot day while watching cricket to make you feel like you’re still on holiday…

Stocking up so I could steadily sip cold G&T’s as the sun set over the festive season, I bought a massive bag of lemons – this tart little treat was a winning by-product. It was enough to bowl a maiden over. Literally.

Lemon meringue ice cream

 (adapted from the Kevin and Amanda’s brilliant basic)

Ingredients

400ml whipping cream
1 x can condensed milk
5 lemons
BIG chunk of ginger
bunch spearmint and regular mint leaves
5 x cinnamon/tennis biscuits


Method

1. Grate the zest of 2 lemons and then squeeze all 5 into a container. Use a sieve to strain the seeds. You could use limes for a twist and even add a tot or two of whisky if you feel like a ‘festive’ zing.
2. Peel and grate the ginger. Throw in mint leaves and a bit of lemon juice and blend until smooth. Mix in all the lemon juice.
3. Empty the condensed milk into a bowl and slowly the lemon, ginger, mint concoction.
4. In a separate bowl, whip cream until thick enough to form standing peaks (use an electric blender)
5. Crush biscuits and stir into juice-condensed milk mix.
6. Gently fold the whipped cream into the mixture, decant into a sealable container, freeze and enjoy. Voilà!
Lemon photo by CocteauBoy.






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