Lemon Meringue Ice Cream With Mango Sauce Recipes

Steps:

• In a large bowl, mix the custard and the single cream.
• Whip the double cream until it forms soft peaks, then stir in the lemon zest and juice. Fold this into the custard mixture.
• Pour into an ice cream machine and churn according to the manufacturer's instructions. Gently fold in the meringue, then spoon into a freezer container and freeze. Remove from the freezer at least half an hour before serving. To serve, scoop into the ice cream cones and eat immediately.

Steps:

• In a saucepan over medium heat, combine the mangoes, butter, brown sugar, lemon juice, orange juice, and water. Stir until the mixture thickens. Remove from heat and serve.

Steps:

• Break up the meringue into chunky pieces.
• Whisk the cream lightly, add the lemon rind and juice and lemon curd to the cream and lastly fold in the broken meringue. Try not to over crush the meringues.
• Line a loaf tin with cling-film and spoon in the lemon meringue mixture. Cover with cling film then freeze for at least 6 hours.
• For the sauce, mix the mango with the lemon curd and spoon over the sliced ice cream.

Steps:

• Make meringue:
• Preheat oven to 250° F. and line a baking sheet with parchment paper.
• In a bowl with an electric mixer beat whites with salt until they hold soft peaks. Gradually beat in sugar and beat until meringue holds stiff, glossy peaks. Spread meringue 1/2 inch thick on parchment-lined baking sheet and bake in middle of oven 1 hour, or until firm to the touch. Turn off oven and let meringue stand 1 hour. Transfer meringue on parchment to a rack and cool. Peel off parchment and, working over a bowl, break meringue into 1/2- to 1-inch pieces. Meringue may be made 3 days ahead and kept in an airtight container in a cool, dry place.
• In a heavy saucepan bring cream, milk, sugar, zest, and salt just to a boil, stirring occasionally. In a bowl beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170° F. Pour custard through a sieve into a clean bowl and stir in lemon juice. Cool custard. Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
• Freeze custard in an ice-cream maker. Transfer ice cream to a bowl and fold in meringue. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

Steps:

• Preheat oven to 400°. Combine cracker crumbs, pecans, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake 10-12 minutes or until crust is lightly browned. Cool completely on a wire rack. Freeze 30 minutes., Spread 2 cups ice cream into the crust. Freeze 30 minutes. In a small bowl, combine lemon curd and lemon juice. Spread over ice cream and freeze until firm, about 1 hour. Top with remaining ice cream. Freeze 2 hours or until set., In a large heavy saucepan, combine egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed 1 minute. Continue beating over low heat until mixture reaches 160°, about 8 minutes. Transfer to a large bowl; beat until stiff glossy peaks form and sugar is dissolved., Immediately spread meringue over ice cream, sealing to edges of pie. Heat with a kitchen torch or broil 8 in. from the heat 3-5 minutes or until meringue is lightly browned. Freeze at least 1 hour before serving.

Steps:

• For the lemon sauce, beat together the eggs and yolk with the zest and juice. Add the sugar and butter, then place the bowl over a pan of gently simmering water. Stir until the sauce is glossy and has thickened to coat the back of the spoon. Remove and leave to cool.
• For the ice cream, churn the crème fraîche in an ice-cream machine until it is thick. Remove from the machine, then marble in 200ml of the cooled lemon sauce and fold through the meringue pieces. Transfer to the freezer for 3-4 hrs until frozen.
• Heat oven to 200C/180C fan/gas 6. Butter 4 individual pudding moulds and line the bases with greaseproof paper. Beat the butter and sugar until pale and fluffy. Gently fold in the eggs and flour alternately, a little at a time, until combined, then add the zest and juice. Spoon into the moulds so that they are three-quarters full and bake for 20 mins until golden, risen and firm to the touch. Leave to cool slightly, then turn out. To serve, gently reheat the sauce, pour over the puddings and accompany with the ice cream.

Steps:

• In a bowl mix the custard with the single cream.
• whip the double cream until it forms soft peaks, then stir in the lemon juice and zest.
• Fold this into the custard mixture.
• Pour into the icecream machine with the motor running and churn according to the manufacturer.
• When ready fold in the meringues gently and spoon into a container and freeze.
• Remove from the freezer about 30 minutes before serving and scopp into nice decorative glasses or ice cream cones.