This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. Please read our disclosure policy.
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.
Watch how to make this lemon meringue pie 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!
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!
Get my lemon curd recipe to make along with this ice cream.
I love to use these ice cream tubs to store my ice cream.
NOTE: This post contains affiliate links. I make a small commission off each item purchased through the link provided.
