This is by far my favorite Ice-Cream flavor.♥
I have always loved the combination of lemon curd, and fluff, too turn this flavors into an ice-cream and add homemade vanilla wafers, makes this ice-cream irresistible and my number #2 flavor, on my list, or favorite ice-cream flavors. My number #1 Ice-Cream is dark chocolate ice-cream, you can find the recipe for that here.
The cookies in the ice cream combined with lemon curd and fluff in this ice-cream, when served cold are so fresh and delicious and perfect for summertime.
Next time you make Ice-Cream please try this, you are going to love it so much you would not even want to share this one!
Lemon Meringue Ice Cream (No Machine)
- 500 ml Heavy cream, Cold/whipped
- 5oz 150 grams sweetened condensed milk, cold ( see my note below ↓)
- 1-2 tsp. vanilla bean paste or vanilla extract
- 150-200 gram cold lemon cream, get the recipe →here
- 100-150 gram crushed get the recipe here →vanilla wafers
- 2-3 tablespoon fluff or a handful of mini marshmallows, optional get the recipe for the fluff →here
Instructions for the vanilla ice-cream base
- In a large bowl, pour in the cold heavy cream with a hand whisk, beat the heavy cream until stiff peaks forms, this takes just a few minutes.
- Add, vanilla bean paste, and sweetened condensed milk, and with a spatula combine, now you have your vanilla ice cream base.
- Add in the cold lemon cream, get the recipe →here and with a spatula combine.
- Followed by the crushed vanilla wafers and fluff.
- Pour the mixture in your container and freeze for 5 hours or overnight.
- Scoop, serve with vanilla wafers on the side and enjoy ♥
Notes;
- Sometimes evaporated milk is referred to as condensed milk, but this is not to be confused with the Sweetened Condensed kind, so make sure you use the right one when making this recipe.
- sweetened condensed milk usually comes in tins 14oz / 400g by weight, which equals 1 1/4 cups (10 oz / 300 ml by volume)
Have a beautiful day you all.
