Lemon Meringue Ice Cream! – Jane’s Patisserie

Scrumptious no-churn lemon meringue ice cream with a lemon ice cream, lemon curd, and meringues all through! 

So it’s heading in the direction of the tip of Summer time and regardless that I’m 100% in love with autumn and winter, I wished to share one other deliciously summer time and simple to make dessert and I’m in love. 

This scrumptious no-churn ice cream recipe is SO extremely straightforward to make, and you might be all going to LOVE this recipe! 

No-churn

So, no-churn ice lotions are a type of issues that I’ve banged on and on about for a couple of years now, as a result of I’m simply so insanely obsessive about them. 

I do know I spoke about summer time above, however I do eat ice cream 12 months spherical as a result of it’s nice by itself, when its scorching, or the facet to a different dessert – it’s an allrounder. 

The beauty of a no-churn ice cream is that you just don’t want to make use of something fancy to make it! No ice cream machine, no cooking a custard combination first; nothing. It’s a beautiful deal with, that’s virtually harmful because it’s really easy to make. 

One factor I’ll say a couple of no-churn ice cream is that it does set extra strong in comparison with a store purchased ice cream or comparable due to the variations in components, however all you should do is take it out the freeze 5-10 minutes earlier than you need it and it’s completely scoopable.

Lemon

So in fact the principle concept of the this lemon meringue ice cream is the lemon facet of issues – some individuals could not need to embody the meringue and simply have a scrumptious lemon ice cream to devour, and that’s completely okay. 

Once you make this lemon meringue ice cream you should use lemon extract, lemon zest & juice, or simply use the lemon curd. I discovered utilizing the lemon extract one of the best since you don’t danger the lemon ice cream splitting, and I discover the flavour comes by a lot stronger. 

I discovered utilizing lemon curd took the ice cream to a different stage and simply made it extra attention-grabbing – you may both use store purchased or you should use my selfmade lemon curd recipe which works wonders. 

Meringue

So on the subject of the meringue… don’t hate me… however store purchased is best and finest for my part. You possibly can OF COURSE make your personal if you wish to, however don’t slate the thought of utilizing store purchased. My recipes have ALWAYS been designed to make use of straightforward to entry components for individuals, and individuals who don’t all the time have the boldness to make selfmade meringues for instance. 

I discover the 8-pack store purchased meringues are finest as they don’t have the mallow like centre that you just usually get from selfmade meringue – and also you need the crunchiness for this recipe – similar to with my lemon meringue fudge.

I actually simply crush them ever so barely with a hand and so they break aside – you don’t must fastidiously chop them or stress over the sizes of the items, simply crush and add to the tin! 

Ice cream machines

So, regardless that this complete put up is devoted to the thought of being a no-churn ice cream, you may really nonetheless use an ice cream maker if in case you have one and need to use it.

You possibly can add the ice cream components into the machine, churn like regular, after which swirl by the lemon curd and meringue as you switch it to a container. 

Suggestions & Methods

So when making an ice cream like this, you need to mix the double cream, condensed milk and lemon collectively till it’s beginning to thicken. Don’t fear about it turning into utterly thick like whipped cream, as there’s a danger that you’ll over whisk it. 

As soon as mixed, I take advantage of a 2lb loaf tin for my ice lotions (partly as a result of I do must {photograph} them, and Tupperware isn’t so fairly), however you need something that may mainly match it, after which additionally go within the freezer. 

If you wish to use lemon zest/juice you should use 1-2 lemons value of each the zest and juice, however I do discover generally the flavour isn’t as robust. 

Ice cream

• 600 ml double cream
• 397 g condensed milk
• 2 tsp lemon extract

Different

• 300-400 g lemon curd
• 6-8 meringue nests

Meeting

• In layers, pour a number of the ice cream combine, spoon on a number of the lemon curd, and crush over a number of the meringue

• Repeat, swirling every time, till you might have use the components.

• I prime with a number of the lemon curd and meringue items

• Freeze for not less than 5-6 hours, or till frozen strong.

Discover my different recipes on my Recipes Web page!

You’ll find me on:
Instagram
Fb
Pinterest
Twitter
Youtube

J x

© Jane’s Patisserie. All pictures & content material are copyright protected. Don’t use my pictures with out prior permission. If you wish to republish this recipe, please re-write the recipe in your personal phrases and credit score me, or hyperlink again to this put up for the recipe.