Lemon Meringue Ice Cream Recipe

Zest and juice the lemons.

In a saucepan, combine the lemon zest, juice, sugar, and water. Heat over medium heat until sugar is dissolved.

In a separate bowl, whisk the egg yolks. Slowly pour the lemon mixture into the egg yolks, whisking constantly.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.

Remove from heat and let cool completely.

In a mixing bowl, beat the egg whites until stiff peaks form. Gradually add the powdered sugar and continue to beat until shiny and stiff.

In a separate bowl, whip the heavy cream until soft peaks form.

Gently fold the whipped cream into the cooled lemon mixture.

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

Transfer the churned ice cream to a freezer-safe container and gently fold in the meringue.

Freeze for at least 4 hours or until set.

Serve chilled and enjoy!