Pittsburgh, PA
November 14, 2018
    News           Sports           Lifestyle           Classifieds           About Us
The Dining Guide
Travel Getaways
Headlines by E-mail
Home >  Lifestyle >  Food Printer-friendly versionE-mail this story
Lemon Meringue Ice Cream

The meringue bits will stay crisp in this ice cream for about 2 days. The ice cream is still delicious, however, when the meringue is softened and the texture more uniform. The ice-cream mixture (before meringue is added) will easily fit into a standard 1-quart ice-cream maker. Try this with warmed blackberry sauce or pie.

For meringue:

2 large egg whites
1/8 teaspoon salt
1/3 cup sugar
For ice cream:
1 1/2 cups heavy cream
1 cup milk
3/4 cup sugar
4 teaspoons finely grated fresh lemon zest
1/8 teaspoon salt
6 large egg yolks
2/3 cup fresh lemon juice

Make meringue: Preheat oven to 250 degrees and line a baking sheet with parchment paper.

In a bowl, beat whites with salt with an electric mixer until they hold soft peaks. Gradually beat in sugar and beat until meringue holds stiff, glossy peaks. Spread meringue 1/2 inch thick on parchment-lined baking sheet and bake in middle of oven 1 hour, or until firm to the touch. Turn off oven and let meringue stand 1 hour. Transfer meringue on parchment to a rack and cool. Peel off parchment and, working over a bowl, break meringue into 1/2- to 1-inch pieces. Meringue may be made 3 days ahead and kept in an airtight container in a cool, dry place.

In a heavy saucepan, bring cream, milk, sugar, zest and salt just to a boil, stirring occasionally. In a bowl, beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170 degrees. Pour custard through a sieve into a clean bowl and stir in lemon juice. Cool custard. Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.

Freeze custard in an ice-cream maker. Transfer ice cream to a bowl and fold in meringue. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead. Makes 1 1/2 quarts.


Thursday, June 28, 2001

Back to top Back to top E-mail this story E-mail this story
Search | Contact Us |  Site Map | Terms of Use |  Privacy Policy |  Advertise | Help |  Corrections