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Why I Love This Lemon Meringue Pie Ice Cream Recipe
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! First up: my lemon meringue pie ice cream!
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 or balls of unincorporated cornstarch, just strain the mixture after cooking.
Follow These Tips
Serving & Storage
To serve – Serve scoopable but firm, in bowls or cones. Add crushed graham crackers or small meringue pieces on top to echo the pie.
To store – Store in a tightly sealed container for up to 2 months in the freezer.
Other Pie Flavored Ice Creams
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Lemon Meringue Pie Ice Cream
Ingredients
For the ice cream
- 1 ¾ cup whole milk
- 1 cup heavy cream
- ½ cup granulated sugar
- 1 ½ tbsp cornstarch
- 2 tbsp light corn syrup
- ½ tsp kosher salt
- ½ tsp vanilla extract
- 1 cup lemon curd
For the Swiss meringue
- 2 egg whites
- ½ cup granulated sugar
- ½ tsp kosher salt
- 1 tsp vanilla extract
Instructions
For the ice cream
- Whisk together the milk, cream, sugar, cornstarch, corn syrup, and salt.1 ¾ cup whole milk, 1 cup heavy cream, ½ cup granulated sugar, 1 ½ tbsp cornstarch, 2 tbsp light corn syrup, ½ tsp kosher salt
- 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.
- Whisk in vanilla extract and lemon curd. Pass through a strainer if needed.½ tsp vanilla extract, 1 cup lemon curd
- Cool off slightly, 5-8 minutes.
- Pour into an airtight container and chill 8-10 hours.
- To freeze, remove from refrigerator and pour into ice cream freezer. Follow the directions with your freezer; each one can vary. My KitchenAid stand mixer (affiliate link) with ice cream maker attachment (affiliate link) takes about 20-25 minutes to freeze fully. While freezing, make Swiss meringue.
For the Swiss meringue
- In the bowl of an electric mixer, combine the egg whites and sugar. Set over a kettle of barely simmering water and add salt.2 egg whites, ½ cup granulated sugar, ½ tsp kosher salt
- Whisk constantly until sugar is dissolved and the temperature reaches 160°F.
- Remove from heat and place bowl on the mixer fitted with the whisk beater and add vanilla extract.1 tsp vanilla extract
- Beat until the mixture becomes white, voluminous and reaches room temperature, 8-10 minutes.
- Fold meringue into frozen ice cream and place in the freezer for 4-6 hours.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
