Lemon Meringue Ice Cream
- Ready In:
- 10hrs 35mins
- Ingredients:
- 10
- Yields:
-
2 quarts
ingredients
-
For the lemon syrup
- 7 fluid ounces lemon juice (4-5 lemons)
- 2 lemons, zest of, grated
- 2 teaspoons cornstarch
- 5 ounces caster sugar
-
For the ice cream
- 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
directions
-
Lemon syrup:
- Mix the cornstarch with 2 tablespoons of the lemon juice.
- Dissolve the sugar with the remaining lemon juice in a nonreactive saucepan over a low heat (approx. 5-6 minutes).
- Add the lemon zest, bring up to simmering point and cook for 5 minutes.
- Stir the lemon juice/cornstarch mix nto a slurry & add to sugar, lemon juice & zest in pan.
- Cook an additional 2 minutes, stirring constantly, until thickened.
- Remove from heat & set aside to cool then refrigerate.
-
Custard for the ice cream:
- Heat cream in saucepan to just simmering.
- While cream is gently heating, whisk the egg yolks, cornstarch and sugar together.
- When the cream reaches simmering point, pour it over the other ingredients and whisk well.
- Pour the whisked mixture back into the saucepan and bring back to a bare simmer, whisking constantly until thickened.
- Pour the thickened custard into a bowl, cover with clingfilm placed directly on the surface of the custard and chill it.
- Combine chilled custard with the yoghurt, then freeze this mix for about 2 hours - until it just begins to freeze.
- Whisk in chilled lemon syrup.
- 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.
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RECIPE SUBMITTED BY
Busters friend
Pleasure Island, 73
<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster & Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.</p>