Easy Lemon Meringue Ice Cream

I love making good food to share, when it is as easy as this to make luxury ice-cream it is even better.
All other expensive makes of shop bought ice-cream pale into insignificance after tasting this. It is luscious, oh how I love that word. Make some of the lemon curd first to use this recipe, you will find it on my blog posted last week and also in our City Cottage magazine .

Lemon Meringue Ice Cream
I have tried using homemade meringues for this, but they have to be dried out for hours to withstand the freezing, so I find it better to used shop bought ones.
Use an electric mixer for this as it needs to be light and frothy to freeze well without ending up in a hard block.

395 g can condensed milk
410g can evaporated milk
180ml double cream
Zest and juice of 1 lemon
4 generous tbsp homemade lemon curd
2 ready made meringue nests

Place the evaporated milk in a large mixing bowl and use whisk with an electric hand mixer or in a food processor for about 30 seconds.
Pour in the condensed milk, double cream and lemon zest and and juice and whisk for 2 minutes until the mixture is frothy and the bubbles have got smaller.
Spoon the lemon curd into the mixture and use a knife to stir into the mixture, this way you will get big streaks of lemon curd rather than it mixing into the cream.
Put the meringue nests into a small food bag and crumble to your desired size.
Sprinkle into the mixture and gently stir in with the knife. Again don't do too much stirring.
Pour the mixture into a 1 litre lidded freezeable container.
Place in the freezer and leave for at least 4 hours before serving. When you are ready to serve the ice cream remove from the freezer about 10 minutes before to soften slightly.