Lemon Meringue Pie Ice Cream

Ice cream week has become a staple, at least for me. I look forward to this all year and start thinking of flavors and themes way in advance. In fact, I may already have ideas for next year. As you can probably guess, this year is inspired by my favorite pies. I mean, I love pie – all kinds of pie – and it’s really hard to decide my favorite. But this year’s flavors just seemed like amazing ice cream inspirations. As a bonus, these ice creams allow you to have your pie and ice cream, all in one!

As per usual, my base recipe is thickened with corn starch. In the past, I made a slurry, waited for the milk and cream to boil then added the slurry. This year, I decided to forgo that step and instead added the cornstarch to the milk base then brought it all to a boil. This worked really well for me. But as a word of caution, if you get little lumps of balls of unincorporated cornstarch, just strain the mixture after cooking.

Lemon Meringue Pie Ice Cream
For the ice cream
  1. 1 3/4 cup whole milk
  2. 1 cup heavy cream
  3. 1/2 cup sugar
  4. 1 1/2 tablespoon cornstarch
  5. 2 tablespoons corn syrup
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon vanilla
  8. 1 cup prepared lemon curd
For the Swiss meringue
  1. 2 egg whites
  2. 1/2 cup sugar
  3. 1/2 teaspoon salt
  4. 1 teaspoon vanilla
For the ice cream
  1. Whisk together the milk, cream, sugar, cornstarch, corn syrup and salt.
  2. Place over medium high heat, stirring occasionally until the mixture starts to steam. Continue to whisk and bring the mixture to a boil. When boiling throughout, remove from heat.
  3. Whisk in vanilla and lemon curd. Pass through strainer if needed.
  4. Cool off slightly, 5-8 minutes.
  5. Pour into airtight container and chill 8-10 hours.
  6. To freeze, remove from refrigerator and pour into ice cream freezer. Follow the directions with your freezer; each one can vary. My KitchenAid attachment takes about 20-25 minutes. While freezing, make Swiss meringue.
For the Swiss meringue
  1. In the bowl of an electric mixer, combine the egg whites and sugar. Set over kettle of barely simmering water and add salt.
  2. Whisk constantly until sugar is dissolved and temperature reaches 160 degrees.
  3. Remove from heat and place bowl on the mixer fitted with the whisk beater and add vanilla.
  4. Beat until the mixture becomes white, voluminous and reaches room temperature, 8-10 minutes.
  5. Fold meringue into frozen ice cream and place in freezer for 4-6 hours.
Wyse Guide http://www.wyseguide.com/
Get my lemon curd recipe to make along with this ice cream.

You may think this just sounds like lemon ice cream – which would be good – but you are mistaken. This is amazing. It’s like eating lemon meringue pie that is frozen – refreshingly delicious!

Lemon Meringue Pie Ice Cream | The Gray Boxwood

Lemon Meringue Pie Ice Cream | The Gray Boxwood