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Archive for October 9th, 2009

For a special family birthday meal I was planning to serve Autumn Pudding as dessert, but also wanted to please the ice cream loving members of the family! I like the mixture of lemon and blackberry so thought this recipe sounded ideal. It was very sweet and very rich, in some ways rather overpowering the Autumn Pudding, but I would definitely serve it again as it was delicious.  The recipe uses Lemon Curd, the original version suggesting either a luxury shop bought brand or home made. To me there was absolutely no contest so I added making curd to an already busy day.  Next time – and there will be a next time – I would definitely do this job in advance!

The original recipe came from One Step Ahead by renowned cookery writer Mary Berry. The original instructions did not use an Ice Cream maker. I have given them below in addition to my machine variation. The only alteration I would make would be to use lightly whipped Whipping Cream in place of the thick double cream when using an ice cream maker as it is easier to pour through the small hole in the lid of the rotating machine.   However you will need the thickness of double cream if you are making the original method.

100_8235 Lemon Meringue Ice Cream

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Lemon Meringue Ice Cream
(Serves 6)

50g/2ozs meringues (a good use for broken meringues)
300ml/½pint Double cream – Whipping for Ice Cream machine (Elmlea half fat)
Zest & juice of 1 lemon
½jar of luxury or home made Lemon Curd

1.  Line a 1lb/5oog loaf tin or similar sized plastic freezer box with cling film.

2.  Break up the meringues into small chunky pieces (not too large, but not dust either).

3.  Ice Cream maker:
a.  Whisk the whipping cream lightly until the whisk leaves a trail when lifted. 
b.  Wash the lemons well and remove zest with a zester or a fine grater, making sure that no white pith is removed.  
c.  Stir the zest, juice and lemon curd into the cream.
d.  Pour into the machine and churn for 10-15 minutes until thick gradually introducing the meringue pieces through the hole.
e.  Tip into loaf tin or container, cover with cling film or a lid and freeze for at least 6hours.

4. By hand:
a.  Whisk the double cream lightly until the whisk leaves a trail when lifted. 
b.  Wash the lemons well and remove zest with a zester or a fine grater, making sure that no white pith is removed.  
c.  Stir the zest, juice and lemon curd into the cream. 
d.  Fold in the meringue pieces trying not to crush them too much.  
e.  Tip into loaf tin or container, cover with cling film or a lid and freeze for at least 6hours.

5.  To serve:
a.  Defrost in the fridge for about 20minutes before serving. 
b.  Delicious served on its own or with an accompaniment of simple cold stewed Autumn (or other seasonal) fruit mixture or a simple sliced citrus dish such as Sliced Caramel Oranges
c.  Decorate with a few strands of crystallised lemon zest or peel, if available. (I keep the zest used when making Lemon Sorbet.) 
d.  Any remaining sorbet can be replaced in the freezer wrapped in cling film.

Variations:
Use different flavours of fruit curd: Lime, Orange, or even Blackberry (recipe to follow if it is successful) would be lovely.

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