Lemon Meringue Ice Cream

August 31, 2012


Elemental Custard

This ice cream changed my life.

Ok that is a bit of an exaggeration in that sense but in the literal sense, it did. Becuase now I can supply myself with lemon meringue ice cream and eat it all- which will probably not be a good change for my "all things in moderation" motto.

Let's let bygones be bygones.

There used to be a shop in my hometown of Dundas called Room For Dessert. It had amazing cakes and baked goods all made with the highest quality ingredients. My mom used to always buy my birthday cake from there after our baker friend moved out East.

They also had the most spectacular ice creams. While they had many flavours, the only one I can remember was their lemon meringue ice cream (It's not like I like lemon or anything ;) ).

Elemental Custard

Since then the store has closed, I was distraught that I could not get my favourite ice cream flavour any more. I have never found something to equal it. Until now...

This is my absolute favourite ice cream I have ever made. I dare you to not eat it straight from the container. Like wow.

Recipe: Lemon Meringue Ice Cream

Makes ~1 Qt (1L)
Ingredients:

1 3/4 cups milk (whole, 2% or 1%)
1 1/4 cups heavy cream
1 tbsp lemon zest
1/2 cup sugar (or honey)
5 egg yolks
2 tbsp vanilla

1/2 cup Lemon Curd:
Follow recipe here.

Meringue:
5 egg whites
1/4 cup sugar

Method:

In a heavy bottomed saucepan over medium heat, heat the milk, 1/4 cup of sugar and lemon zest stirring occasionally until almonst boiling. Meanwhile, combine egg yolks with the remaining sugar in a large bowl. Beat until slightly thickened.

Temper the hot milk mixture with the egg yolks. Pour the mixture back into the saucepan and heat stirring occasionally with a heatproof spatuala or wooden spoon until thickened and the mixture is almost boiling.

Prepare the cream in a large bowl set over an ice-bath. Pour the hot milk through a fine mesh seive into the cream. Add the vanilla. Let cool to room temperature before refridgerating overnight. Process according to your icecream makers directions.

Scoop the ice cream into a bowl and place in the freezer until you are ready to stir in your additions. You should do this within an hour so you can easily stir them in. If you wait too long, you won't be able to add them.

Lemon Curd:Prepare via instructions on this page. Pour 1/2 a cup of lemon curd on top of the ice cream and fold in.

Meringue: Preheat the oven to 250 degrees F. Line a baking tray with parchment paper or a silpat. Using a stand mixer or hand-held beaters, beat the egg whites on high until frothy. Slowly add the sugar (while beating on high) and whip until stiff peaks form. Spread the meringue on the baking sheet in a thin layer and bake in the oven for 50-60 min. Let cool slightly before crumbling into the ice cream and folding it in to combine it with the base. Let freeze.

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