Easy lemon meringue ice cream recipe

Posted by Scarlet Nguni 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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