Lemon Meringue Pie Ice Cream
A lemon meringue ice cream is best served immediately. After it has been prepared, it should be refrigerated at room temperature for about an hour before serving. It should be served within a day. If the ice cream has been refrigerated, it will remain good for up to a week. Thermomix bowl needs to be thoroughly cleaned after use. The ice cream is stored for a week.
Ingredients
- 2 Eggs
- 1 cup Sugar
- 1/2 cup Fresh Lemon Juice
- 2 TBS Butter
- 1 tsp Vanilla
- 1 cup Heavy Cream
- 1 cup Half and Half
- 1/2 cup Mini Marshmallows
- 1/2 cup Graham Crackers crumbled
Instructions
- Combine the eggs, sugar, lemon juice and butter in a large stainless steel bowl. Place over a pot of simmering water (not letting the bowl touch the water) and beat constantly until the mixture thickens, about 10 minutes.
- Remove from the heat and cool for a few minutes. Strain if needed and slowly whisk with the heavy cream. Refrigerate until cold.
- Freeze in your ice cream maker according to the manufacturers instructions. Before the last few churns add the marshmallows and graham cracker pieces to the ice cream.
Video
Notes
When preparing this ice cream recipe, it is important to remember that lemon meringue is not only delicious but also versatile. It can be served the next day or even a week after you've made it. If you'd like to make the ice cream, make sure to set the ice cream attachment in the freezer for at least one hour. You'll need to keep the ice cream in the freezer until it is time to serve the pie.