Ingredients50g meringues (can be broken ones)
300 ml double cream
Grated zest and juice of 1 lemon
½ jar of luxury lemon curd
Seasonal fruit to serve
MethodLine a 1lb loaf tin with cling film.
Lightly break up the meringues into chunky pieces. Whisk the cream lightly until the whisk leaves a trail when lifted. Add the lemon zest and juice and the lemon curd to the cream. Lastly fold in the meringue, trying not to over crush the meringue pieces.
Spoon the mixture into the loaf tin and cover with cling film, then freeze for at least 6 hours.
This can be made and kept for up to 1 month in the freezer.
If the ice cream has been in the freezer overnight or longer it has to be brought to room temp for about 10-15 mins before turning out on to a plate. Dip a sharp knife in boiling water before slicing.
Serve with seasonal fruit.