Friday, February 08, 2013

Treat me: Lemon meringue ice cream

I don't know what is wrong with me but all of a sudden I have become the world's worst maker of meringues.
I've made two batches now that have gone from fluffy peaks of snow-white mixture to dull beige piles and I've lost my nerve completely.
It might be my oven, which doesn't do low temperatures very well (surprising, given that the door has taken to falling open of its own accord). Anyway, the good thing about this is that I've worked out a really good way to use up my meringue disasters.

Lemon meringue ice cream
Don't worry - you don't need to go through the trauma of making a deliberately bad batch of meringues to make this ice cream. In fact, you don't need to make them at all. But you do need meringues of some sort (I won't judge you if you buy them) to fold through this tart, marmalade-streaked frozen wonder.

110g icing sugar
140ml (1/2 a cup plus 1 Tbsp) lemon juice
300ml cream
1/3 cup good lemon curd or marmalade
6-8 meringues, crumbled

Put the lemon juice and icing sugar in a large bowl and stir to dissolve the sugar. Add the cream and whisk until it forms soft peaks. Fold in the marmalade or lemon curd and crumbled meringues.
Pour into a lidded plastic container and freeze for at least four hours. Let soften for five minutes out of the fridge before serving.
If you want to be really fancy, pour the ice cream into a loaf tin lined with cling film. Top with a layer of marmalade or lemon curd, then a layer of meringues (obviously, you'll need more of both if you're doing it this way). Cover loosely with plastic and freeze as above. To serve, lift the whole contraption out of the loaf tin, whisk away the plastic wrap, and transfer to a serving platter.

Have a great weekend, everyone. If you have a fail-safe meringue recipe, especially one designed for temperamental ovens, I'd love to see it...

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  1. I want this, I just posted Pistachio-saffron Meringues. LOVE THE ICECREAM

  2. What a glorious ice cream flavour combination! Have a great weekend too x

  3. oh that is a brilliant way of using up those egg whites! Love it.

  4. The lemon curd version is an old family favourite of ours, but hadn't thought to use marmalade - what a great idea! I have jars of tangelo marmalade that I need to put to good use

  5. Delicious. Just my sort of ice cream. Especially with lemon curd and maybe a drop of limoncello sprinkled on top.

  6. What a great back up dessert when you think things have gone wrong! I wonder if it is humidity that's bothering the meringue but I think I would prefer the ice cream anyway


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