lemon meringue cookie ice cream

A few lemons, meringue, some crushed biscuits and you can make yourself awesome homemade ice cream with an unusual flavor. So much better than the ones from the shop. Creamy, lemon custard with crunchy pieces of biscuits and meringue are a perfect combination. Give it a try and let me know if I’m not right 🙂




(2l ice cream)

2 cups heavy cream

1/2 cup milk

1/2 cup condensed milk

1/3 cup fresh lemon juice

zest from 3 lemons

4 egg yolks (egg whites you can use for your meringue)

2 tbsp powdered sugar

1 tsp pure vanilla extract

1 cup crushed biscuits (I used savoiardi)

1 cup crushed meringue (I used homemade lemon meringue)



Beat the heavy cream with the powdered sugar and vanilla extract until a stiff peak and set aside. In a thick bottomed sauce pan heat up the milk. Beat the egg yolks with condensed milk, lemon juice and zest. Add half of the warm milk to the eggs and mix. Whisk the mixture back to the sauce pan and heat up over a low heat, stirring constantly until the custard thickens. Transfer to a clean bowl and cool. When chilled, stir the custard into the whipped cream. Add crushed biscuits and meringues and stir. Transfer to an ice cream container and freeze for 6 hours or overnight. You can mix the ice cream after about 2 hours of freezing for more creamy consistency at the end. Sprinkle with some crushed meringue and enjoy !


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