My friend Kate, who claims not to be a domestic goddess farmers wife ‘like me’ but totally is, made this ice-cream for us last time we were staying at their place and it’s been on my ‘to-cook’ list ever since. Not that you cook it…but you know what I mean… No churn ice-cream blows my mind and impresses me no end – it’s ice cream! That you made! Without an ice cream maker! Or getting it out and scraping and churning every now and then! Add lemon to anything and I’m there. Meringue? Even better.
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Lemon Meringue No-Churn Ice-Cream
Ingredients:
600ml thickened cream
2 tablespoons icing sugar
250g mascarpone
Zest and juice of 2 lemons
Jar of lemon curd (you can easily make lemon curd like I did a few weeks ago, find the recipe by clicking here, or you can buy a sneaky jar)
About 10-20 meringue nests (I bought mine because my silly chooks are off the lay so eggs are in short supply, but usually I’d just beat up some egg whites and caster sugar, Bob’s your uncle)
Method:
Beat the cream and icing sugar together until soft peaks form, try not to over beat. Add in the mascarpone and beat until just combined. Stir through the lemon zest, juice and curd with a metal spoon, trying to keep some air in the mixture and being gentle. Crumble the meringue nests through, I used a fair bit of meringue but that’s just me. Spoon into a container (I used a loaf tin but you can put it in a plastic container or bowl) and freeze overnight. Sprinkle some more meringue on top to serve, or more lemon curd if you’re a real lemon freak like me.
*Original recipe can be found here on Taste.com.au – this isn’t a recipe of my own.
See? Ice-cream, easy. Who knew?! I’ve also made this simple chocolate and condensed milk creation with added hazelnuts too, apparently condensed milk is the friend of all no-churn ice-cream recipes. Dead set delicious, and you know exactly what has gone into it, not like a lot of nasty store-bought ice-creams.
Do you make your own ice-cream?
Got a churner, maker or better yet – a Thermomix?!
Do you keep a list like I do of things you’d like to bake/cook/create in the kitchen?
Elisha Ross says
If only our chickens too could see the bounty of the lemon tree and get in egg laying sync for this one. Cant wait to have a go. Thanks.
sharon says
I bought a cheapo icecream maker and it worked so well that I actually want to buy a better one (the cheap one works well in theory its just its construction is well…cheap and there are leakages – a friend has the small Cuisineart one that seems to work really well)
I like the idea of home made icecream as you control what goes into it, and don’t have to drag a melting mess home from the supermarket. And the kids love it. I found the home made stuff much richer than bought (had far less sugar than I thought in it!) and small serving had everyone pretty content.
sharon says
Emma, I followed the link for the condensed milk choc chip version but couldn’t get anything to come up, could you share the ingredients/directions for me? was it easy?
Emma says
Oh…bummer, I’ll try and fix the link, but it’s from the Better Homes and Gardens website, it’s a video which is a bit annoying. Basically, 1 can (395g) sweetened condensed milk, mix into 180g melted and cooled dark chocolate and 2 teaspoons vanilla extract. Whip 530ml of cream to soft peaks, fold a little of the cream into the chocolate mixture, then fold the choc mixture through the rest of the cream, retaining most of the air. I added in a handful of hazelnuts at this point. Freeze overnight or for a few hours at least – voila! Good luck.
Anne@Grit and Giggles says
That sounds delicious and I’d probably be like you with the extra lemon curd, I love lemon.