Yahoo News Mary Berry's lemon meringue ice cream recipe is super easy to make - no cooking required
Mary Berry's lemon meringue ice cream, which serves up to six people, can be whipped up in less than 30 minutes. The dessert is best enjoyed with a raspberry coulis or summer berries such as raspberries and blackberries, allowing you to decide how much effort you want to put into the dish.
You have the option to go the extra mile and make a raspberry coulis, or simply add a few berries for a delightful touch. This recipe was shared by Mary Berry during an episode of BBC's the Great British Food Revival.
It requires only seven ingredients in total, but keep in mind that the ice cream will need to be frozen for at least six hours before serving, reports the Express.
Lemon Meringue Ice Cream with Lemon Balm
Ingredients
300ml double cream
One lemon, zest and juice
One jar of lemon curd
50g meringues, broken into chunky pieces
Two tbsp of chopped fresh lemon balm
Three passionfruits, halved, pulp and seeds scooped out
Sprigs of lemon balm, to garnish
Equipment
Loaf tin
Method
Start by lining a 450g loaf tin with clingfilm, ensuring it overlaps the sides. Lightly whisk the cream until the whisk leaves a trail.
Add the lemon zest and juice, along with half the jar of lemon curd, to the cream, then fold in the meringue and chopped lemon balm.
Spoon the mixture into the loaf tin, cover with clingfilm, and freeze for at least six hours.
To serve
If the ice cream has been freezing overnight or longer, take it out of the freezer ten to 15 minutes before serving.
Lift the ice cream from the loaf tin, turn it onto a board and remove the clingfilm. Dip a sharp knife in boiling water and cut the ice cream into thick slices.
Combine the remaining half of the lemon curd with the pulp and seeds from the passion fruit. Position a slice of ice cream on a plate and top it with a spoonful of the passionfruit sauce.
Garnish with sprigs of lemon balm, and berries or strawberry coulis, if you so desire.
