Serving up to six people, Mary Berry’s lemon meringue ice cream can be prepared in less than 30 minutes.
Best served with a raspberry coulis or summer berries, including raspberries and blackberries, you can decide the effort you’d like to make.
You can either go that extra mile to make raspberry coulis or add on a few berries; both add a beautiful touch to the dessert.
Taken from an episode of BBC’s the Great British Food Revival, Mary Berry shared how to make her delicious ice cream.
Only requiring seven ingredients in total, be aware that the ice cream will need freezing for at least six hours before serving.
Lemon meringue ice cream with lemon balm
Ingredients
- 300ml double cream
- One lemon, zest and juice
- One jar of lemon curd
- 50g meringues, broken into chunky pieces
- Two tbsp of chopped fresh lemon balm
- Three passionfruits, halved, pulp and seeds scooped out
- Sprigs of lemon balm, to garnish
Equipment
Method
Line a 450g loaf tin with clingfilm, overlapping the sides. Whisk the cream lightly until the whisk leaves a trail.
Add the lemon zest and juice, and half the jar of lemon curd, to the cream, and then fold in the meringue and chopped lemon balm.
Spoon the mixture into the loaf tin, cover with clingfilm and freeze for at least six hours.
To serve
If the ice cream has been freezing overnight or longer, remove it from the freezer for 10 to 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.
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, and berries or strawberry coulis, if you so wish.
