Description
This recipe can be made a month in advance.the crushed meringue inside the ice cream adds that extra something.
I use the sort of ice cream machine that you freeze 24 hours ahead.
Ingredients
- Custard
- Single Cream
- Double Cream
- Lemons
- Meringues
Instructions
- In a bowl mix the custard with the single cream
- Whip the double cream until it forms soft peaks, then stir in the lemon juice and zest
- Fold this into the custard mixture
- Pour into the icecream machine with the motor running and churn according to the manufacturer
- When ready fold in the meringues gently and spoon into a container and freeze
- Remove from the freezer about 30 minutes before serving and scopp into nice decorative glasses or ice cream cones