Yes, that’s right, I’ve been at it again! I just can’t walk past kitschy kitchenwares without whipping out my debit card and investing on yet more space consuming toys for my kitchen cupboards to house. This time I was having a lesurely stroll through House of Fraser while Kris was on the hunt for a new football kit. I didn’t mean to buy anything, I promised myself I would just have a browse, that was until I saw these fabulous ice cream moulds. I just had to have them! Don’t they just scream tat, I love them!
Despite the dreadful weather we’ve been seeing up north I decided to have a go at making some ice cream. Lemon meringue ice cream to be exact. Don’t be afraid my dear readers, this ice cream requires no special tools, nor does it demand churning every few hours. This is ice cream for the lazy girl, for ladies on the go, people like me. If you have more of a sweet tooth I’d recommend adding some sugar or leave out the passion fruit. I like my fruit tart and tangy 😉
If you’re feeling a bit saucy, try melting some white chocolate for dipping and covering in hundreds and thousands. You know, just to add to the tacky nature of these kick ass cones! I can feel a pina colada concoction coming on, I sure can relate to getting caught in the rain…
Lemon Curd and Meringue Ice Cream
1 jar good quality lemon curd
250ml double cream
250ml Greek yoghurt
Zest of 1 lemon
Mini meringues crumbled
Flesh of 3 passion fruit
Whisk together the lemon curd, cream and yoghurt, stir in crumbled meringue and passionfruit. Pour into four ice cream moulds or four ramekins, sprinkle over the lemon zest and, if using ramekins, cover with foil
Freeze for 6-8 hours before serving.