Lemon Meringue Ice Cream
Grrrrrgh!
Course : Ice Cream
From: HungryMonster.com
Serves: 1
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        meringue
  2              large  egg whites
     1/8      teaspoon  salt
     1/3           cup  sugar
                        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
 

Preparation:

Make meringue: Preheat oven to 250ø F. and line a baking sheet with parchment paper. In a bowl with an electric mixer beat whites with salt 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 170ø F. 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. 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.

 

Nutritional Information:

2650 Calories (kcal); 171g Total Fat; (56% calories from fat); 40g Protein; 254g Carbohydrate; 1798mg Cholesterol; 943mg Sodium