Lemon Meringue Ice Cream
The meringue bits will stay crisp in this ice cream for about 2
days. The ice cream is still delicious, however, when the meringue
is softened and the texture more uniform. The ice-cream mixture
(before meringue is added) will easily fit into a standard 1-quart
ice-cream maker. Try this with warmed blackberry sauce or pie.
2 large egg whites
1/8 t. salt
1/3 C. sugar
For ice cream:
1 1/2 C. heavy cream
1 C. milk
3/4 C. sugar
4 t. finely grated fresh lemon zest
1/8 t. salt
6 large egg yolks
2/3 C. fresh lemon juice
Make meringue: Preheat oven to 250°F. and line a baking sheet with
In a bowl, beat whites with salt with an electric mixer until they
hold soft peaks. Gradually beat in sugar and beat until meringue
holds stiff, glossy peaks. Spread meringue 1/2 inch thick on
parchment-lined baking sheet and bake in middle of oven 1 hour, or
until firm to the touch. Turn off oven and let meringue stand 1
hour. Transfer meringue on parchment to a rack and cool. Peel off
parchment and, working over a bowl, break meringue into 1/2- to
1-inch pieces. Meringue may be made 3 days ahead and kept in an
airtight container in a cool, dry place.
In a heavy saucepan, bring cream, milk, sugar, zest and salt just to
a boil, stirring occasionally. In a bowl, beat yolks until smooth.
Add hot cream mixture to yolks in a slow stream, whisking, and pour
into pan. Cook custard over moderately low heat, stirring
constantly, until a thermometer registers 170 degrees. Pour custard
through a sieve into a clean bowl and stir in lemon juice. Cool
custard. Chill custard, its surface covered with plastic wrap, at
least 3 hours, or until cold, and up to 1 day.
Freeze custard in an ice-cream maker. Transfer ice cream to a bowl
and fold in meringue. Transfer ice cream to an airtight container
and put in freezer to harden. Ice cream may be made 1 week ahead.
Makes 1 1/2 quarts.