Lemon Meringue Ice Cream With Lemon Balm

Serves:
Lemon balm gives a gentle citrus tang to this impressive but easy ice cream. Try serving it with a raspberry coulis or summer berries.

Ingredients

  • 300ml (½ pint) double cream
  • 1 lemon, zest and juice
  • 1 jar good quality lemon curd
  • 50g (1¾oz) meringues, broken into chunky pieces
  • 2 tbsp chopped fresh lemon balm
  • 3 passionfruit, halved, pulp and seeds scooped out
  • sprigs of lemon balm, to garnish

Instructions

  • 1
    Line a 450g (1lb) loaf tin with clingfilm, overlapping the sides or a 450g (1lb) freezer proof container
  • 2
    Whisk the cream lightly until the whisk leaves a trail, add the lemon zest and juice and half the jar of lemon curd then fold in the meringue and chopped lemon balm.
  • 3
    Spoon the mixture into either a loaf tin and cover with clingfilm or a container and cover with a lid and freeze for at least six hours.
  • 4
    If the ice cream has been freezing overnight or longer, remove it from the freezer for 10-15 minutes before turning onto a plate. Lift the ice cream from the loaf tin, invert it onto a board and remove the clingfilm. Dip a sharp knife in boiling water and cut the ice cream into thick slices. Or spoon in scoops from the container.
  • 5
    Mix the other half of the lemon curd with the pulp and seeds from the passion fruit. Place a slice of ice cream on a plate and top with a spoonful of the passionfruit sauce. Decorate with sprigs of lemon balm.

Mary’s latest book

Mary's Foolproof Dinners

With 120 all-new recipes, Mary’s Foolproof Dinners has everything you need to make delicious, fuss-free meals – whatever the occasion, Mary’s got you covered.

READ MORE

To Top