Lemon Meringue Ice Cream

Name: Lemon Meringue Ice Cream
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 15
Cuisine: Global
Ingredients: 118 milliliters whole buttermilk; 6 crushed meringue cookies; 227 grams package cream cheese, softened to room temperature; 355 milliliters half and half; 6 Tbsps lemon curd; 1 Tbsp lemon juice; 2 teaspoons lemon zest; 0 teaspoons salt; 2 Tbsps sour cream; 177 milliliters sugar; 2 teaspoons vanilla bean paste

This recipe makes 15 servings with 178 calories, 2g of protein, and 10g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. It will be a hit at your Summer event. Head to the store and pick up sugar, lemon zest, lemon curd, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 3 hours.

Instructions

Process first 6 ingredients in a blender 30 seconds or until very smooth. Cover and chill at least 2 hours or up to 2 days.

Equipment you will use

Blender

Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.)

Ingredients you will need

Cream

Ice

Whisk together lemon curd, sour cream, lemon zest, and lemon juice. Swirl lemon mixture and crushed meringue cookies into prepared ice cream. Freeze 1 hour before serving.

Ingredients you will need

Lemon Juice

Lemon Curd

Lemon Zest

Sour Cream

Ice Cream

Lemon

Equipment you will use

Whisk

Serve immediately, or transfer to an airtight container, and freeze up to 1 week.

*Vanilla extract may be substituted.

Ingredients you will need

Vanilla Extract

THE COOKIE: Gingersnaps, soft-baked from your bakery, for towering ice-cream cookie sandwiches. Wrap the finished treats individually (and tightly) in plastic wrap, and keep on hand in the freezer for parties or snacks.

Ingredients you will need

Gingersnap Cookies

Cream

Wrap

Ice

Equipment you will use

Plastic Wrap

Equipment

Blender

Whisk

Plastic Wrap

Ingredients

Servings:

118milliliters

whole buttermilk 6

crushed meringue cookies 227grams

package cream cheese, softened to room temperature 355milliliters

half and half 6Tbsps

lemon curd 1Tbsp

lemon juice 2teaspoons

lemon zest 0teaspoons

salt 2Tbsps

sour cream 177milliliters

sugar 2teaspoons

vanilla bean paste

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.