Mary Berry's 'impressive but easy' lemon meringue ice cream recipe is ready in 15 minutes
Serve a delicious ice cream this weekend with Mary Berry's twist on a lemon meringue.
"Lemon balm gives a gentle citrus tang to this impressive but easy ice cream," Mary Berry said of her recipe.
Best served with a raspberry coulis or summer berries, such as raspberries and blueberries, you can serve the lemon meringue ice cream in as little as 15 minutes.
A perfect weekend treat, once you have all the ingredients, it's best to start putting it together so that it has enough time to set in the freezer.
Equipment required includes a loaf tin, cling film, a whisk – and at least six hours of freezing time, which is why it is best to start making the night before or in the early morning.
Here's how to make Mary Berry's "impressive but easy" lemon meringue ice cream with lemon balm.
Recipe
Ingredients:
300ml pint double cream
One lemon, zest and juice
One jar of lemon curd
50g meringues, broken into chunky pieces
Two tbsp chopped fresh lemon balm
Three passionfruit, halved, pulp and seeds scooped out
Sprigs of lemon balm, to garnish
Method
Line a 450g loaf tin with cling film, overlapping the sides. Whisk the cream until the whisk leaves a trail.
Add the lemon zest and juice, half the jar of lemon curd, 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.
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Mary Berry said: "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.
How to make a raspberry coulis
Prep: 10 minutes
Makes: 1 x 500ml jar
Ingredients:
450g raspberries
Half a small lemon, juiced
Three tablespoons of icing sugar
Method
Put all the ingredients in a small food processor to blitz until smooth.
Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds.
The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.
