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Two scoops of lemon meringue pie ice cream on a cone being held in front of a bright yellow background
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Lemon Meringue Pie Ice Cream

Homemade ice cream that tastes like lemon meringue pie? Yes, please! This is a super simple recipe to put together and churn right up!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Ice Cream
Cuisine: American
Difficulty: Easy
Method: Freezing
Servings: 10 servings
Author: Kaleb

Ingredients

For the ice cream

  • 1 ¾ cups whole milk
  • 1 cup heavy cream
  • ½ cup granulated sugar
  • 1 ½ tablespoons cornstarch
  • 2 tablespoons light corn syrup
  • ½ teaspoon kosher salt
  • ½ teaspoon vanilla extract
  • 1 cup lemon curd

For the Swiss meringue

  • 2 egg whites
  • ½ cup granulated sugar
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla extract

Instructions

For the ice cream

  • Whisk together the milk, cream, sugar, cornstarch, corn syrup, and salt.
    1 ¾ cups whole milk, 1 cup heavy cream, ½ cup granulated sugar, 1 ½ tablespoons cornstarch, 2 tablespoons light corn syrup, ½ teaspoon 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 teaspoon vanilla extract, 1 cup lemon curd
  • Cool off slightly, 5-8 minutes.
  • Pour into an airtight container and chill for 8-10 hours.
  • To freeze, remove it from the refrigerator and pour it into the 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 teaspoon kosher salt
  • Whisk constantly until the sugar is dissolved and the temperature reaches 160°F.
  • Remove from heat and place the bowl on the mixer fitted with the whisk beater, and add vanilla extract.
    1 teaspoon 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

Serving: 0.5cup | Calories: 271kcal