Sunday, October 2, 2022

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Lemon Meringue Ice Cream! – Jane’s Patisserie


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Scrumptious no-churn lemon meringue ice cream with a lemon ice cream, lemon curd, and meringues all through! 

So it’s heading in the direction of the top of Summer time and though I’m 100% in love with autumn and winter, I needed to share one other deliciously summer season and simple to make dessert and I’m in love. 

This scrumptious no-churn ice cream recipe is SO extremely straightforward to make, and you might be all going to LOVE this recipe! 

No-churn

So, no-churn ice lotions are a kind of issues that I’ve banged on and on about for a number of years now, as a result of I’m simply so insanely obsessive about them. 

I do know I spoke about summer season above, however I do eat ice cream yr spherical as a result of it’s nice by itself, when its scorching, or the facet to a different dessert – it’s an allrounder. 

The beauty of a no-churn ice cream is that you simply don’t want to make use of something fancy to make it! No ice cream machine, no cooking a custard combination first; nothing. It’s a beautiful deal with, that’s virtually harmful because it’s really easy to make. 

One factor I’ll say a few no-churn ice cream is that it does set extra stable in comparison with a store purchased ice cream or comparable due to the variations in components, however all you have to do is take it out the freeze 5-10 minutes earlier than you need it and it’s completely scoopable.

Lemon

So after all the primary thought of the this lemon meringue ice cream is the lemon facet of issues – some folks might not wish to embody the meringue and simply have a scrumptious lemon ice cream to devour, and that’s completely okay. 

While you make this lemon meringue ice cream you need to use lemon extract, lemon zest & juice, or simply use the lemon curd. I discovered utilizing the lemon extract one of the best since you don’t threat the lemon ice cream splitting, and I discover the flavour comes via a lot stronger. 

I discovered utilizing lemon curd took the ice cream to a different stage and simply made it extra fascinating – you may both use store purchased or you need to use my do-it-yourself lemon curd recipe which works wonders. 

Meringue

So in relation to the meringue… don’t hate me… however store purchased is best and greatest in my view. You may OF COURSE make your personal if you wish to, however don’t slate the thought of utilizing store purchased. My recipes have ALWAYS been designed to make use of straightforward to entry components for folks, and individuals who don’t at all times have the arrogance to make do-it-yourself meringues for instance. 

I discover the 8-pack store purchased meringues are greatest as they don’t have the mallow like centre that you simply typically get from do-it-yourself meringue – and also you need the crunchiness for this recipe – similar to with my lemon meringue fudge.

I truthfully simply crush them ever so barely with a hand they usually break aside – you don’t should rigorously chop them or stress over the sizes of the items, simply crush and add to the tin! 

Ice cream machines

So, though this whole submit is devoted to the thought of being a no-churn ice cream, you may really nonetheless use an ice cream maker when you’ve got one and wish to use it.

You may add the ice cream components into the machine, churn like regular, after which swirl via the lemon curd and meringue as you switch it to a container. 

Ideas & Methods

So when making an ice cream like this, you wish to mix the double cream, condensed milk and lemon collectively till it’s beginning to thicken. Don’t fear about it changing into fully thick like whipped cream, as there’s a threat that you’ll over whisk it. 

As soon as mixed, I take advantage of a 2lb loaf tin for my ice lotions (partly as a result of I do should {photograph} them, and Tupperware isn’t so fairly), however you need something that may mainly match it, after which additionally go within the freezer. 

If you wish to use lemon zest/juice you need to use 1-2 lemons price of each the zest and juice, however I do discover generally the flavour isn’t as robust. 

Ice cream

  • 600 ml double cream
  • 397 g condensed milk
  • 2 tsp lemon extract

Different

  • 300-400 g lemon curd
  • 6-8 meringue nests

Meeting

  • In layers, pour among the ice cream combine, spoon on among the lemon curd, and crush over among the meringue

  • Repeat, swirling every time, till you’ve got use the components.

  • I high with among the lemon curd and meringue items

  • Freeze for at the very least 5-6 hours, or till frozen stable.

Discover my different recipes on my Recipes Web page!

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J x

© Jane’s Patisserie. All photographs & content material are copyright protected. Don’t use my photographs with out prior permission. If you wish to republish this recipe, please re-write the recipe in your personal phrases and credit score me, or hyperlink again to this submit for the recipe.



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