Love and Olive Oil - Eat to Live. Cook to Love.

Lemon Meringue Ice Cream

Lemon Meringue Ice Cream

Disclaimer: this ice cream is for serious lemon lovers only.

Which, I’ll admit, isn’t me.

I can do lightly lemon desserts. Sometimes. I like a hint of lemon tartness with my fruit, or a bit of lemon paired with plenty of rich, buttery pastry. But given the choice, I will always choose chocolate over lemon.

So no, this ice cream is not my favorite.

But that’s not to say it can’t be yours.

You have to admit, it’s really rather brilliant: lemon meringue pie in ice cream form. I wasn’t sure exactly what would happen, but the marshmallowy meringue gives the ice cream a light and airy cloud-like texture and super scoopability you won’t believe (seriously, you can scoop this right out of the freezer as if it were lemon mousse and not ice cream at all). That alone, despite my lemony-reservations, made this ice cream too interesting not to share.

Despite its deceivingly light texture, this ice cream packs an intense lemon flavor (hence the disclaimer). It’s surprising, really, how a mere 1/2 cup of lemon juice can be cooked and diluted and churned and swirled and still pack a puckering punch. If you’re the type who can eat lemon curd by the spoonful, this is your lemon-filled version of heaven.

Lemon Meringue Ice Cream

Another reason why this ice cream is so brilliant?

No leftover egg whites.

Seriously, I’ve lost track of how many frozen egg whites I have stashed in my freezer from past batches of ice cream. I rarely have a use for them (one can only make so many macarons), and so they just sit there, frozen in their little baggies, until they get too old and I finally have to throw them out.

But this ice cream…. well, this ice cream utilizes the entire egg: the yolks are cooked into the rich and creamy custard base, while the whites are whipped up into a sweet and fluffy meringue, swirled into the frozen custard at the very end.

Continue Reading

On life, death, and fishing.

It’s been a tough few weeks for me. I’ve been in catch-up mode ever since we got back from Europe, slowly making a dent in my backlog of design work, while at the same time trying to sift through and edit and whittle down my thousands of photos from Paris and Barcelona, trying to get my posts...

Sweet Chili Sesame Chicken

I’m not one to dredge up the past, unless of course it involves food. I was never a very adventurous eater as a kid (can you say, supertaster?) and so, from age 5 to 25, anytime we went to Little Ollie’s (one of the few Chinese food restaurants in the little town where I grew...

European Adventure Part I: Bonus Day in London

We’ve been talking about this trip for years. Pretty much as soon as we got home from our (belated) honeymoon in Italy 5 years ago, it’s been “Where should we go next?” It was pretty clear that France and Spain (Paris and Barcelona, to be exact) topped our shortlist, and being that they are somewhat...

Homemade Taco Seasoning

No matter the season, it’s taco season(ing). Seriously though. Is there anything as satisfying year-round as a classic American taco: soft or crunchy, beef or turkey, piled high with the toppings of your choice? It’s the ultimate democratic food: everyone gets exactly what they want. Just in case you thought that all taco seasoning comes...

Fregula Sarda Salad with Tart Cherries and Smoked Trout

Taylor has decided that dried tart cherries are his new favorite thing this side of Disney World. “If you didn’t need these for a recipe,” he told me, “I’d have devoured the entire bag by now.” To which I replied that we can always buy more, and if it makes him happy, by all means,...