I'm in the process of tidying up the digital part of my recipe collection and I came across another Mary Berry recipe, this time for a lemon and meringue ice cream.
I do intend to one day buy an ice cream maker, but not yet, so I haven't ventured into ice cream making too much. But this recipe seemed quite easy to do, so while I was at it with the tarte au citron, I thought I'd try this out as well.
The original recipe can be found here, I was not able to get hold of all ingredients, so my version became this:
300 ml double cream
1 lemon, zest and juice
200 g lemon curd
50 g meringues
- Whip the cream to soft peaks in a large bowl.
- Grate the lemon zest into the cream
- Cut the lemon in half, then place a sieve over a tea cup and squeeze as much of the juice as possible over the sieve. Or use a proper citrus reamer. Just make sure none of the pips end up in the liquid!
- Pour the lemon juice into the cream, add the lemon curd and stir in well.
- Carefully break up or cut up the meringues into small chunks and incorporate into the mixture.
- Spoon into a plastic box with 1 litre capacity. Alternatively use a small loaf tin, but line with cling film first.
- Place in the freezer overnight. It will go fairly solid, so remove from the freeze for 10 - 15 minutes before serving.
I made this on Sunday and Lundulph and I tried it for afters last night. It was very rich and quite tasty. I started thinking along the lines of maybe doing a citrus trio with a scoop of lemon, scoop of orange and scoop of lime. With home made curd of course. But for the next time, I will not use double cream, but possibly single, if I can get it whipped. According to my kitchen science book, the cream needs to be at least 30% fat in order to whip properly.
I was also worried that the only sugar in the ice cream would be from the meringues and the lemon curd, i. e. not enough especially when frozen and indeed I was right, but it works very well with the lemons. Just the fat that needs reducing.
To conclude, we are well lemon-ed out at the moment.