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Regardless of whether you're planning an elaborate menu or simply going in advance for tomorrow Lemon meringue ice cream. This recipe comes from several years of participating in in the kitchen. I realize that including a few ingredients into a recipe adds thickness to what exactly is usually bland. You might be on the lookout for milder meals to make together along with your leftovers. Nice and mild Lemon meringue ice cream ideal for post-vacation. The elements in this recipe make your tongue thumping, and are very waist-friendly once you need a'bite' after a busy getaway. Utilizing a few ingredients as alternate options, this soup is loaded with a fall and spicy flavor that produces it creamy. An ideal Lemon meringue ice cream to heat up you on cool winter months. Perfect for using leftover.

Great way not to throw away a single component. This can be just a fantastic Lemon meringue ice cream plus a few of my favorites. If you should be worried regarding the nutritional worth of a number of those dishes, then avoid being. Though it might be low in calories, even if you are not obtaining much nutrient value from this , it won't maintain you personally, and you will only wind up hungry yet once all over once more and eating more calories than you otherwise would need. Diet facts labels inform you exactly what's from the meals you eat. This helps you determine when you have a healthy and balanced diet plan. Each and every recipe we all share must have an ingredient tag. Some recipes also provide nutritional actuality information. The ingredient tag lists the amount in the field under. They are listed for every serving as a proportion of the everyday price.

How to make Lemon meringue ice cream

Yield = 1.25L
Prep time: 0:10
Cook time: 0:25
Total time: 0:35

Ingredients

  • 375ml (1 1/2 cups) milk
  • 375ml (1 1/2 cups) thickened cream
  • 6 egg yolks
  • 140g (2/3 cup) caster sugar
  • 1 tablespoon finely grated lemon rind
  • 70g Petite Vanilla Meringues, halved
  • 160g (3/4 cup) lemon curd

Method

  • Step 1 Chill a 1.25L (5-cup) capacity metal loaf pan in the freezer. Place milk and cream in a saucepan. Bring to the boil. Add lemon rind to cooked custard. Set aside for 5 minutes to cool slightly.
  • Step 2 Use a balloon whisk to beat egg yolks and sugar in a bowl until thick and pale, and a ribbon trail forms when the whisk is lifted. This traps air into the mixture, giving the ice-cream a light texture. Whisk in the cream mixture.
  • Step 3 Pour into a clean saucepan. Cook over low heat, stirring constantly with a flat-edged wooden spoon, for 20 minutes or until custard coats the back of the spoon and leaves a trail when you run your finger through it.
  • Step 4 Transfer the mixture to a medium heatproof bowl. Cover the surface of the custard with plastic wrap to prevent a skin forming. Set aside for 30 minutes to cool. Place in the fridge for 2 hours to chill.
  • Step 5 Pour the custard into the chilled loaf pan. Cover with foil and place in the freezer for 6 hours or until it's almost set. Use a metal spoon to roughly break up the ice-cream. Transfer the ice-cream to a large bowl.
  • Step 6 Use an electric beater to beat for 3 minutes or until smooth and pale. This breaks up the ice crystals and gives the ice-cream a smooth texture. After beating the half-frozen ice-cream, stir in meringues, halved. Pour half the ice-cream mixture into loaf pan then spoon half of Lemon Curd on top. Use a knife to swirl.
  • Step 7 Repeat with remaining ice-cream and lemon curd. Cover with foil and freeze for 4 hours or until firm.