Nigella’s lemon meringue pie ice cream

August 2, 2012September 9, 2022 Belinda

This is outrageous!! It’s like a frozen form of lemon meringue pie but ultra creamy with the crunch of the meringues and no ice cream maker needed.
Thank you to Nigella Lawson
(Apologies, but it’s in grams)

600 ml heavy whipping cream
225g Greek yoghurt
320g lemon curd (Trader Joes sell this above the freezer section)
juice and zest of 2 lemons
6 meringue nests (Trader Joes sell these as “Vanilla Meringues” Use about 2/3 of a 210g container. These are also above the freezer section )

Whip the cream until fairly stiff and fold in the yoghurt.
Add the lemon curd, lemon juice and zest (you will find it easier to stir in the curd if you add the lemon juice to it first) and the meringues, broken up into smallish pieces, but not so small that they dissolve into dust
Put into a container, (it should be a shallow rather than tall container) and freeze.
And thats all there is to it!
Ripen in the fridge for 40 minutes before you want to eat it.
You could also dribble over it some clear honey or some more lemon curd diluted to “runniness” with lemon juice

Dessert · Do-ahead · Icecream

Fresh rosemary ice cream

July 17, 2011September 9, 2022 Belinda

This is fantastic and has the most amazing pungent perfume! You can also double this recipe with no problem.

Some alternatives
I have sometimes added a 2″ piece of fresh ginger cut into slivers and 1 cut up stem of lemon grass to the infusing milk/half and half which is lovely, then you can add chopped stem ginger in syrup to the ice cream machine at the end. It’s a great combination to combine rosemary and ginger.

You only need an inexpensive ice cream machine like the Cuisinart 1 quart machine for less than $50

3 egg yolks
1/2 cup granulated sugar
1 tbsp brown sugar
2 cups half and half
2 cups whole milk
4 large sprigs rosemary

In a bowl, whisk the egg yolks with the granulated sugar and brown sugar until thickened and pale yellow. Set aside.

In a medium saucepan over medium-high heat, bring the half and half, milk and rosemary to a simmer.
Simmer, stirring occasionally for 15 minutes. Discard the rosemary. Gradually whisk the hot cream mixture into the egg mixture.
Scrape the mixture into a saucepan.
Cook over low heat, stirring constantly until the mixture is thick enough to coat the back of a wooden spoon. Do NOT let it boil. This could take a long time to thicken but it will eventually.

Strain into a clean large bowl and let cool to room temperature.
Cover and refrigerate until cold.

Stir the cream mixture. Transfer to an ice cream maker; freeze according to manufacturer’s directions

Makes 6 -8 servings

Chocolate · Dessert · Do-ahead · Icecream

Ice cream pie !!

June 19, 2011September 9, 2022 Belinda

You can have fun with this and it’s over the top, but everyone loves it

1 x Graham cracker crust (store bought) or Graham cracker cookies and melted butter mixed together then, pushed flat into a pie dish with high (ish) sides, then refridgerated for 1 hour.

1 x 12 oz can evaporated milk

4 cups mini marshmallows

1 quart of chocolate ice cream or another flavor

1 cup toasted sliced almonds

1 x 12 oz package of semi sweet chocolate chips (good brand)

whipped cream for garnish if you want

Combine chocolate chips, 1/2 the marshmallows and the evaporated milk in a saucepan. Cook until marshmallows melt and cool completely.

Layer half the ice cream on the bottom of the pie crust, then top with half the chocolate sauce and half the almonds and marshmallows that you didn’t melt.

Layer the other half of ice cream and finish with the sauce and more almonds and marshmallows.

Let stand at room temp before serving and top with whipped cream and more almonds if you want.