I am dreaming of spring, can you tell? Fresh lemon juice, cool scoops of ice cream on a warm day. Sounds like a perfect pair to me! I recently tried my hand at homemade meringue for the first time and I have got to say, I am pretty dang good at it! Now, take that homemade meringue and swirl it into the lemon ice cream base to create a creamy smooth finish. Making homemade ice cream has become one of my favorite things to do, with so many options and flavors, it's hard to make one you don't like. So when life hands you lemons, make lemon meringue ice cream!
Ice Cream Base:
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/3 cup lemon juice
- 2/3 cup granulated sugar
- 5 tbsp. unsalted butter, cut into 1/2-inch chunks
- 3 eggs, whites separated from yolks
- 1/2 cup granulated sugar
- 1/4 tsp. cream of tartar
- 1/2 tsp. vanilla extract
Whisk the egg yolks in a medium bowl and then slowly ladle some of the milk mixture into the egg yolks, whisking to temper the eggs (keeps them from scrambling when you add them back into the hot saucepan). Add another ladle of milk to the bowl, whisking as you pour it in.
Whisk the tempered egg yolks back into the saucepan and continue to heat until the mixture thickens slightly, enough to coat the back of a spoon. Pour the hot mixture through a fine mesh sieve and into an airtight container. Place in the fridge to chill for at least 4 hours or overnight.
Right before you are ready to churn your ice cream, make the meringue. Whisk the egg whites, cream of tartar and sugar together on medium speed for 1 minute. Increase speed to medium-high for another minute. Then increase speed to high and whisk until stiff peaks form.
Add your ice cream base to your ice cream machine and churn according to it's specific directions. Place into a ice cream container or loaf pan. Add spoonfuls of the meringue to the ice cream base and swirl with a knife or toothpick until just barely combined.
Place into the freezer for 4 hours to set. Serve frozen.