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.

For meringue:
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 parchment paper.

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.