This zesty ice cream is the perfect summer treat
Ingredients
- 500g carton fresh custard
- 142ml carton single cream
- 142ml carton double cream
- zest and juice of 3 juicy lemons, unwaxed if possible
- 6 good quality meringues, crushed (we used Sainsbury's Meringue Nests)
- 8 good quality ice cream cones
Method
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In a large bowl, mix the custard and the single cream.
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Whip the double cream until it forms soft peaks, then stir in the lemon zest and juice. Fold this into the custard mixture.
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Pour into an ice cream machine and churn according to the manufacturer’s instructions. Gently fold in the meringue, then spoon into a freezer container and freeze. Remove from the freezer at least half an hour before serving. To serve, scoop into the ice cream cones and eat immediately.