Mary Berry Lemon Meringue Ice Cream Recipe

Tangy lemon curd and crunchy meringue nests elevate this Mary Berry lemon meringue ice cream to a refreshing favorite you’ll always want at the heart of your summer dinner party. It’s delicious with fresh raspberries, a drizzle of limoncello, extra shortbread crumbs, a hot cup of lemon ginger tea; in fact most things.

Jump to Recipe

Mary Berry Lemon Meringue Ice Cream Recipe Ingredients

• 600ml (1 pint) double cream, chilled
• 1 x 397g (14 oz) can sweetened condensed milk
• 1 jar (approx. 300g) high-quality lemon curd
• Juice of 1 large lemon
• 100g (3.5 oz) ready-made meringue nests, roughly crushed
• Zest of 1 lemon (for garnish)

How To Make Mary Berry Lemon Meringue Ice Cream Recipe

1. Whip the cream base: In a large chilled mixing bowl, pour in the double cream. Using an electric hand whisk, beat the cream until it reaches “soft peaks.” You are looking for a thick, billowy texture where the peaks gently fold over when the whisk is lifted. Avoid over-beating, as you want the base to remain silky.
2. Incorporate the milk: Pour the entire can of sweetened condensed milk into the whipped cream. Gently fold it in using a large metal spoon or a rubber spatula. The condensed milk provides the sweetness and the smooth, non-icy texture that makes this “no-churn” method possible.
3. Add the citrus zing: Stir in the fresh lemon juice. This acidity will slightly thicken the cream further and provide a bright, sharp contrast to the sweet condensed milk. At this stage, the mixture should look like a thick, glossy custard.
4. The meringue crunch: Take your ready-made meringue nests and break them into bite-sized chunks using your hands. Fold these carefully into the cream mixture. You want some pieces to be small and powdery to flavor the cream, while others should be large enough to provide a satisfying “crunch” in every bite.
5. Create the lemon swirl: Measure out about 4 to 5 tablespoons of the lemon curd. Dollop small spoonfuls of the curd over the top of the cream mixture and use a skewer or a knife to gently swirl it through. Do not over-mix; you want to see distinct yellow “ribbons” of lemon curd throughout the ice cream.
6. Freeze and set: Pour the mixture into a 1.5-litre (approx. 1.5-quart) freezer-proof container or a lined loaf tin if you wish to serve it in slices. Cover tightly with a lid or foil and freeze for at least 6 hours, or ideally overnight, until firm.

Recipe Tips

• Meringue Size Matters: Don’t crush the meringues into a fine dust. Leaving some larger chunks ensures they stay slightly crispy even after being frozen in the cream.
• Choosing Lemon Curd: For the best flavor, look for “Sicilian Lemon” or “Luxury” lemon curd. These tend to have a higher egg yolk and butter content, providing a richer flavor that won’t get lost in the cream.
• The “Tin” Trick: If you want to serve this as a “cake,” line a loaf tin with a double layer of cling film before pouring in the mixture. Once frozen, you can invert the tin, peel off the film, and serve beautiful, uniform slices.
• Preventing Ice Crystals: The high fat content of the double cream and the sugar in the condensed milk naturally prevent ice crystals, but keeping the container tightly sealed is the best way to maintain that professional “velvet” mouthfeel.

What To Serve With Mary Berry Lemon Meringue Ice Cream Recipe?

This Mary Berry Lemon Meringue Ice Cream Recipe is a bright, zesty dessert that needs a fruity or buttery pairing! A handful of Fresh Summer Raspberries is the quintessential choice for a tart, red contrast. For a more indulgent presentation, a side of Shortbread Fingers adds a lovely buttery snap that pairs perfectly with the lemon! A drizzle of Limoncello or a sprig of Fresh Mint pairs wonderfully with the cool, citrusy notes.

How To Store Mary Berry Lemon Meringue Ice Cream Recipe

• Freeze: Store in an airtight container for up to 1 month. The flavor is best in the first two weeks while the meringue pieces are at their crispiest.
• Maintain Quality: Press a piece of parchment paper directly onto the surface of the ice cream before sealing to prevent any air from reaching the cream.
• Softening: This ice cream sets quite firm. Always take it out of the freezer 10 to 15 minutes before serving to ensure it is easy to scoop and the flavors have “opened up.”

Mary Berry Lemon Meringue Ice Cream Recipe Nutrition Facts

• Calories: 420 kcal (per serving)
• Total Fat: 32 g
• Saturated Fat: 20 g
• Cholesterol: 105 mg
• Sodium: 85 mg
• Total Carbohydrates: 31 g
• Protein: 4 g

Nutrition information is estimated and may vary based on ingredients used.

FAQs

Try More Recipes:

• Mary Berry Cinder Toffee Ice Cream Recipe
• Mary Berry Vanilla Buttercream Recipe
• Mary Berry Rum And Raisin Ice Cream Recipe