Name: Lemon Meringue Ice Cream
Yield: Makes 1 1/2 quarts
Ingredients: 2 large egg whites; 1/8 teaspoon salt; 1/3 cup sugar; 1 1/2 cups heavy cream; 1 cup milk; 3/4 cup sugar; 4 teaspoons finely grated fresh lemon zest; 1/8 teaspoon salt; 6 large egg yolks; 2/3 cup fresh lemon juice

The meringue bits will stay crisp in this ice cream for about 2 days. The ice cream is still delicious, however, when the meringue is softened and the texture more uniform.

The ice-cream mixture (before meringue is added) will easily fit into a standard 1-quart ice-cream maker.

Recipe notes

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