Lemon Meringue Ice Cream

Total Time: 10 hrs 35 mins Preparation Time: 10 hrs Cook Time: 35 mins

Ingredients

• 7 fluid ounces lemon juice (4-5 lemons)
• 2 lemons, zest of, grated
• 2 teaspoons cornstarch
• 5 ounces caster sugar
• 15 fluid ounces whipping cream
• 4 egg yolks, large
• 1 teaspoon cornstarch, heaping
• 6 ounces caster sugar
• 7 fluid ounces greek yogurt
• 4 meringues, broken into coarse chunks

Recipe

• 1 lemon syrup:.
• 2 mix the cornstarch with 2 tablespoons of the lemon juice.
• 3 dissolve the sugar with the remaining lemon juice in a nonreactive saucepan over a low heat (approx. 5-6 minutes).
• 4 add the lemon zest, bring up to simmering point and cook for 5 minutes.
• 5 stir the lemon juice/cornstarch mix nto a slurry & add to sugar, lemon juice & zest in pan.
• 6 cook an additional 2 minutes, stirring constantly, until thickened.
• 7 remove from heat & set aside to cool then refrigerate.
• 8 custard for the ice cream:.
• 9 heat cream in saucepan to just simmering.
• 10 while cream is gently heating, whisk the egg yolks, cornstarch and sugar together.
• 11 when the cream reaches simmering point, pour it over the other ingredients and whisk well.
• 12 pour the whisked mixture back into the saucepan and bring back to a bare simmer, whisking constantly until thickened.
• 13 pour the thickened custard into a bowl, cover with clingfilm placed directly on the surface of the custard and chill it.
• 14 combine chilled custard with the yoghurt, then freeze this mix for about 2 hours - until it just begins to freeze.
• 15 whisk in chilled lemon syrup.
• 16 pour into ice cream maker (remember you may need only 1/2 the custard in your machine so stash the other half covered in the fridge for the next batch) & follow manufacturer's directions to freeze. fold in meringue pieces and freeze n freezer at lest 2 hours. let sit 5 to 15 minutes to soften slightly before scooping to serve.