Lemon Meringue Pie Ice Cream
Because who has the time to slice their lemon meringue pie and scoop ice cream on top?
This easy ice cream recipe combines two of your favorite desserts into one mega-delicious-fusion of creamy lemon goodness.
This easy ice cream recipe combines two of your favorite desserts into one mega-delicious-fusion of creamy lemon goodness.
Prep Creamy Base
Ingredients:
There aren't many steps to making this ice cream base! Simply combine all ingredients in a large saucepan, and whisk constantly over a moderate heat.
When it just starts to simmer, strain mixture - making sure to really get out the cream from the lemon zesty bits.
Let cool and then transfer to an air-tight container (or a strong Ziplock bag) and place in the refrigerator to chill.
- 1 tbs freshly-grated lemon zest
- 1/2 cup fresh lemon juice
- 1 cup sugar
- 3 egg yolks, whisked (be sure to keep the whites for step 2!)
- 2 cups half-and-half
- 1/2 tsp vanilla
- ginger snaps
- more butter
- more sugar
- 1 jar lemon curd
There aren't many steps to making this ice cream base! Simply combine all ingredients in a large saucepan, and whisk constantly over a moderate heat.
When it just starts to simmer, strain mixture - making sure to really get out the cream from the lemon zesty bits.
Let cool and then transfer to an air-tight container (or a strong Ziplock bag) and place in the refrigerator to chill.
Prep Meringues
Preheat oven to 250.
Take those 3 egg whites that you so wisely set aside from step 1, and put them in your mixer. Whisk on high until they are light and fluffy. Slowly, whisk in 1 3/4 cups of sugar. Keep whisking until meringue reaches a stiff peak, and is shiny.
Spoon into a piping bag (or a Ziplock with a corner snipped off) and make small dollops on a parchment-lined baking sheet. Remember: these are going into ice cream, so no need to make them too big.
Place into oven and cook for approximately 30 minutes, until the meringues are dry, and can easily be removed from the pan. Allow them to cool completely before storing in an airtight container until you're mixing them into the ice cream.
Warning: These are so tasty that people will come and snack on them, as evidenced by mikeasaurus. Take caution.
Take those 3 egg whites that you so wisely set aside from step 1, and put them in your mixer. Whisk on high until they are light and fluffy. Slowly, whisk in 1 3/4 cups of sugar. Keep whisking until meringue reaches a stiff peak, and is shiny.
Spoon into a piping bag (or a Ziplock with a corner snipped off) and make small dollops on a parchment-lined baking sheet. Remember: these are going into ice cream, so no need to make them too big.
Place into oven and cook for approximately 30 minutes, until the meringues are dry, and can easily be removed from the pan. Allow them to cool completely before storing in an airtight container until you're mixing them into the ice cream.
Warning: These are so tasty that people will come and snack on them, as evidenced by mikeasaurus. Take caution.
Prep "Crust"
Crush some gingersnaps up into crumbs. It's up to you and your ice cream preferences to decide how many cookies you use - I went for about a bowl-ful of crumbs.
Melt a couple tablespoons of butter in a large bowl. Stir in crumbs, and compress as much as you can. The dense you make it, the larger the crust bits will be when you stir them into your ice cream.
Cover bowl, and refrigerate.
Melt a couple tablespoons of butter in a large bowl. Stir in crumbs, and compress as much as you can. The dense you make it, the larger the crust bits will be when you stir them into your ice cream.
Cover bowl, and refrigerate.
Make Ice Cream
When everything's had plenty of time to cool (I waited the better part of a day) it's time to make ice cream!
Pour your batter into your ice cream maker, and let it run. After about 15-20 minutes, or less if you have a better machine, your ice cream should have a nice frozen texture. Pour out into a mixing bowl (metal's best). After breaking apart "crust" bits, fold them into the ice cream, along with the meringues. Lightly drizzle lemon curd into mixture, and fold in so there are curdy-swirls.
If your ice cream still isn't quite firm enough to scoop after all this stirring, place your bowl back in the freezer for a couple hours.
Pour your batter into your ice cream maker, and let it run. After about 15-20 minutes, or less if you have a better machine, your ice cream should have a nice frozen texture. Pour out into a mixing bowl (metal's best). After breaking apart "crust" bits, fold them into the ice cream, along with the meringues. Lightly drizzle lemon curd into mixture, and fold in so there are curdy-swirls.
If your ice cream still isn't quite firm enough to scoop after all this stirring, place your bowl back in the freezer for a couple hours.
Scream for Ice Cream!
...or, Pie-ce cream?
Dig in, and enjoy!
**In the interest of Pi Day, I have also developed a(n incredibly delicious) recipe for apple pie ice cream. Check it out!**
Dig in, and enjoy!
**In the interest of Pi Day, I have also developed a(n incredibly delicious) recipe for apple pie ice cream. Check it out!**