This easy ice cream recipe combines two of your favorite desserts into one mega-delicious-fusion of creamy lemon goodness.
Step 1: Prep Creamy Base
- 1 tbs freshly-grated lemon zest
- 1/2 cup fresh lemon juice
- 1 cup sugar
- 3 egg yolks, whisked (be sure to keep the whites for step 2!)
- 2 cups half-and-half
- 1/2 tsp vanilla
- ginger snaps
- more butter
- more sugar
- 1 jar lemon curd
There aren't many steps to making this ice cream base! Simply combine all ingredients in a large saucepan, and whisk constantly over a moderate heat.
When it just starts to simmer, strain mixture - making sure to really get out the cream from the lemon zesty bits.
Let cool and then transfer to an air-tight container (or a strong Ziplock bag) and place in the refrigerator to chill.
Step 2: Prep Meringues
Take those 3 egg whites that you so wisely set aside from step 1, and put them in your mixer. Whisk on high until they are light and fluffy. Slowly, whisk in 1 3/4 cups of sugar. Keep whisking until meringue reaches a stiff peak, and is shiny.
Spoon into a piping bag (or a Ziplock with a corner snipped off) and make small dollops on a parchment-lined baking sheet. Remember: these are going into ice cream, so no need to make them too big.
Place into oven and cook for approximately 30 minutes, until the meringues are dry, and can easily be removed from the pan. Allow them to cool completely before storing in an airtight container until you're mixing them into the ice cream.
Warning: These are so tasty that people will come and snack on them, as evidenced by mikeasaurus. Take caution.