A refreshing and tangy dessert perfect for summer days.
Lemon Meringue Ice Cream
This lemon meringue ice cream recipe is a delightful twist on the classic lemon meringue pie. It’s a perfect treat for those hot summer days when you need something refreshing and tangy.
Ingredients
- 1 lemon
- 1 cup sugar
- 1 cup water
- 6 large egg yolks
- 1 1/2 cups heavy cream
- 2 large egg whites
- 1/4 teaspoon cream of tartar
Directions
- Grate 1 teaspoon zest from lemon and squeeze 1/4 cup juice.
- In a 1 1/2- to 2-quart heavy saucepan bring zest, 1/2 cup sugar, and water to a boil, stirring until sugar is dissolved.
- In a bowl beat together yolks and remaining 1/2 cup sugar until thick and pale and beat in lemon juice.
- Add yolk mixture to sugar syrup in a stream, whisking, and simmer, whisking constantly, until an instant-read thermometer registers 170°F.
- Pour custard through a sieve into a metal bowl set in a larger bowl of ice and cold water and stir until cold.
- Beat cream in a chilled bowl with chilled beaters until it just holds stiff peaks and fold into custard.
- In another bowl with cleaned beaters beat whites with cream of tartar and a pinch salt until they just hold soft peaks.
- Gradually add remaining 1/4 cup sugar, beating, and beat until whites just hold stiff peaks.
- Fold meringue into custard gently but thoroughly and freeze in an ice-cream maker.
- Transfer ice cream to an airtight container and put in freezer to harden.
- Make sure to chill the bowl and beaters before beating the cream for the best results.