Mary Berry’s Lemon Ice Cream is made with eggs, caster sugar, double cream, lemon zest, and luxury lemon curd. This delicious Lemon Ice Cream recipe creates a refreshing dessert that takes about 12 hours and 20 minutes to prepare and can serve up to 8 people.
This Lemon Ice Cream Recipe Is From Simple Comforts Cookbook by Mary Berry
Mary Berry Lemon Ice Cream Ingredients
- 4 eggs, separated
- 100g (4oz) caster sugar
- 300ml (10fl oz) double cream
- Finely grated zest of 2 lemons
- 305–325g (10½–11½oz) jar of luxury lemon curd
How To Make Mary Berry Lemon Ice Cream
- Prepare the Meringue: Put egg whites into a large mixing bowl. Using an electric hand whisk, beat on full speed until the whites form stiff peaks. Gradually add the sugar, whisking continuously until the meringue is thick and glossy.
- Combine with Egg Yolks: Beat the egg yolks in a separate bowl. Gently fold them into the meringue mixture until smooth.
- Incorporate Cream and Lemon: Whisk the double cream until it forms soft peaks. Fold the whipped cream into the meringue mixture. Add the lemon zest and half of the lemon curd, folding gently until well combined.
- Freeze: Spoon the mixture into a shallow container. Dot the remaining lemon curd on top and swirl it into the mixture for a ripple effect. Freeze for at least 12 hours or until solid.
- Storage: This ice cream can be frozen for up to 3 months.
Recipe Tips
- Whisk Egg Whites Well: Make sure your bowl and whisk are clean. This helps the egg whites whip up properly.
- Add Sugar Slowly: Add sugar to egg whites a little at a time while whisking to get a smooth meringue.
- Fold Carefully: When mixing in the cream and meringue, fold gently to keep the mixture light.
- Swirl Lemon Curd: Drop the remaining lemon curd on top and swirl it gently for a nice ripple effect.
- Use a Shallow Container: Freeze the ice cream in a shallow container for even freezing and a smoother texture.
What To Serve With Lemon Ice Cream?
This creamy Lemon Ice Cream pairs well with fresh berries, shortbread cookies, lemon cake, or waffle cones. It can also be served alongside fruit salad, a slice of pound cake, lemon tart, or meringue for a delicious dessert.
How To Store Lemon Ice Cream?
Freeze Lemon Ice Cream for up to 3 months. Let it sit at room temperature for a few minutes before serving to soften.
Mary Berry Lemon Ice Cream Nutrition Facts
- Calories: 389 kcal
- Total Fat: 35g
- Saturated Fat: 22g
- Cholesterol: 265mg
- Sodium: 49mg
- Total Carbohydrates: 35g
- Sugars: 34g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Salted Caramel Brownies
- Mary Berry Lemon Mousse
- Mary Berry Easy Vanilla Ice Cream
- Mary Berry Strawberry Pavlova
- Mary Berry Apple Crumble
Mary Berry Lemon Ice Cream
Description
Mary Berry’s Lemon Ice Cream is made with eggs, caster sugar, double cream, lemon zest, and luxury lemon curd. This delicious Lemon Ice Cream recipe creates a refreshing dessert that takes about 12 hours and 20 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Prepare the Meringue: Put egg whites into a large mixing bowl. Using an electric hand whisk, beat on full speed until the whites form stiff peaks. Gradually add the sugar, whisking continuously until the meringue is thick and glossy.
- Combine with Egg Yolks: Beat the egg yolks in a separate bowl. Gently fold them into the meringue mixture until smooth.
- Incorporate Cream and Lemon: Whisk the double cream until it forms soft peaks. Fold the whipped cream into the meringue mixture. Add the lemon zest and half of the lemon curd, folding gently until well combined.
- Freeze: Spoon the mixture into a shallow container. Dot the remaining lemon curd on top and swirl it into the mixture for a ripple effect. Freeze for at least 12 hours or until solid.
- Storage: This ice cream can be frozen for up to 3 months.
Notes
- Whisk Egg Whites Well: Make sure your bowl and whisk are clean. This helps the egg whites whip up properly.
- Add Sugar Slowly: Add sugar to egg whites a little at a time while whisking to get a smooth meringue.
- Fold Carefully: When mixing in the cream and meringue, fold gently to keep the mixture light.
- Swirl Lemon Curd: Drop the remaining lemon curd on top and swirl it gently for a nice ripple effect.
- Use a Shallow Container: Freeze the ice cream in a shallow container for even freezing and a smoother texture.