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–+ servings
Lemon Meringue Ice Cream Cone inghetata de lamaie cu bezea

Lemon Meringue Ice Cream

A refreshing frozen dessert that pairs bright, zesty lemon with crisp shards of meringue and crunchy Cantuccini biscuits for an irresistibly creamy treat.
Prep Time 20 minutes
Additional Time 2 hours
Total Time 2 hours 20 minutes
Choose Serving Size 8 -10

Ingredients 

  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 2 teaspoons lemon extract
  • ½ cup lemon juice
  • 3 cups liquid cream
  • 1 cup milk
  • pinch salt
  • 1 cup meringue crushed
  • 1 cup Cantuccini biscuits crushed into pieces

Instructions

Easy method - using an ice cream machine:

  • Put all the ingredients except the meringue and Cantuccini into the ice cream machine.
  • Start the machine and run it on the desired program. A few minutes before the program finishes, add the meringue and Cantuccini.
  • Transfer the mixture into suitable containers and place in the freezer until it hardens.

Blender / Food processor & freezer method - without an ice cream machine:

  • Using a hand mixer, mix all the ingredients except the meringue and Cantuccini.
  • Pour the ice cream mixture into one or more trays covered with plastic wrap and place in the freezer.
  • Leave it in the freezer until completely frozen.
  • Take it out and cut or break the sheets of ice cream into smaller pieces, then place them in the food processor.
  • Process for 30 seconds to 1 minute, until it turns creamy.
  • Add the meringue and Cantuccini and use the Pulse function a couple of times.
  • Enjoy it right away or return it to the freezer.
  • Serve in waffle cones with slices of fresh lemon.

Notes

Store in an airtight container in the freezer for up to 2 weeks and let it soften for a few minutes at room temperature before scooping. For the crispest texture, fold in the meringue just before serving.