As the weather has become unseasonably hot in Los Angeles, my thoughts drift towards ice cream, particularly this one from Mary Berry, made by my awfully clever sister when I was in England two weeks ago, after a thoroughly delicious and huge Sunday lunch. It's light and delicious and quite the best homemade ice cream I've tasted.
SERVES 6
SERVES 6
Ingredients:
50g (2oz) meringues (broken)
50g (2oz) meringues (broken)
300ml (half pint) double cream
Rind and juice of 1 lemon
Method:
1 Line a 900ml (1½ pint) pudding basin with cling film (this quantity can also be made in a 450g (1lb) loaf tin).
2 Lightly break up the meringue into chunky pieces. Whisk the cream lightly until it leaves a trail in the bowl, add the lemon juice and rind and lemon curd to the cream. Then gently fold in the meringue.
3 Spoon the lemon meringue mixture into the pudding basin, cover with cling film then freeze for at least six hours. If the ice cream has been in the freezer overnight or longer it has to be brought to room temperature for about 10-15 minutes before turning out on to a plate. Dip a sharp knife in boiling water before slicing (or just scoop it).
4. Serve with raspberry coulis (or fruit).
1 Line a 900ml (1½ pint) pudding basin with cling film (this quantity can also be made in a 450g (1lb) loaf tin).
2 Lightly break up the meringue into chunky pieces. Whisk the cream lightly until it leaves a trail in the bowl, add the lemon juice and rind and lemon curd to the cream. Then gently fold in the meringue.
3 Spoon the lemon meringue mixture into the pudding basin, cover with cling film then freeze for at least six hours. If the ice cream has been in the freezer overnight or longer it has to be brought to room temperature for about 10-15 minutes before turning out on to a plate. Dip a sharp knife in boiling water before slicing (or just scoop it).
4. Serve with raspberry coulis (or fruit).
1 comment:
Heaven! The words luxury lemon curd make me swoon!
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