Make Mary Berry's no-cook lemon meringue ice cream in just 30 minutes
Mary Berry's lemon meringue ice cream, which serves up to six people, can be whipped up in less than half an hour. It's best enjoyed with a raspberry coulis or a selection of summer berries, such as raspberries and blackberries - the choice is yours depending on how much effort you want to put in.
You could go the extra mile and make your own raspberry coulis, or simply sprinkle a few berries on top - either way, it'll add a lovely touch to the dessert. This recipe was shared by Mary Berry during an episode of BBC's The Great British Food Revival, and it's a real treat.
Just bear in mind that while it only requires seven ingredients, 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, making sure it overlaps the sides. Then lightly whisk the cream until the whisk leaves a trail.
Next, add the lemon zest and juice, along with half the jar of lemon curd, to the cream. 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 in the freezer overnight or longer, take it out ten to 15 minutes before serving.
Lift the ice cream from the loaf tin, turn it upside down 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 lemon curd with the passion fruit pulp and seeds. Place a slice of ice cream on a plate, top it with a spoonful of the passionfruit mixture.
Garnish with sprigs of lemon balm, and if desired, berries or strawberry coulis.