Friday, 24 October 2014


All the flavours of classic lemon meringue pie in the easiest ice-cream, this is based on Nigella's Ridiculously Easy Coffee Ice-cream. Because of the high cream content, you don't need to churn this in an ice-cream maker, and its creamy texture is redolent of Italian gelato.

Makes 800 ml (serves c6)

  • 300 ml double cream
  • 175 g condensed milk (about 2/3 of a standard can)
  • 1 jar of good-quality lemon curd
  • about 4 large ready-made meringues smashed into walnut-sized chunks (use the brick-like bright white meringues you can buy in M&S or Waitrose - homemade tend to disintegrate in the mixture).
  • A drop of Limoncello liqueur, if you're feeling extravagant 

A plastic box to freeze the mixture in

Whisk the cream together until the mixture forms soft peaks. Fold in the lemon curd and meringue pieces. Put into a plastic box or bowl and freeze for at least 6 hours or overnight. Serve straight from the freezer.

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