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.
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.