Lemon Meringue Ice Cream

For the lemon syrup

• 7 fluid ounces lemon juice (4-5 lemons)
• 2 lemon, zest of, grated
• 2 teaspoons cornstarch
• 5 ounces caster sugar

For the ice cream

• 15 fluid ounces whipping cream
• 4 egg yolk, large
• 1 teaspoon cornstarch, heaping
• 6 ounces caster sugar
• 7 fluid ounces Greek yogurt
• 4 meringue, broken into coarse chunks

Directions

1. 1

   Lemon syrup:.

2. 2

   Mix the cornstarch with 2 tablespoons of the lemon juice.

3. 3

   Dissolve the sugar with the remaining lemon juice in a nonreactive saucepan over a low heat (approx. 5-6 minutes).

4. 4

   Add the lemon zest, bring up to simmering point and cook for 5 minutes.

5. 5

   Stir the lemon juice/cornstarch mix nto a slurry & add to sugar, lemon juice & zest in pan.

6. 6

   Cook an additional 2 minutes, stirring constantly, until thickened.

7. 7

   Remove from heat & set aside to cool then refrigerate.

8. 8

   Custard for the ice cream:.

9. 9

   Heat cream in saucepan to just simmering.

10. 10

    While cream is gently heating, whisk the egg yolks, cornstarch and sugar together.

11. 11

    When the cream reaches simmering point, pour it over the other ingredients and whisk well.

12. 12

    Pour the whisked mixture back into the saucepan and bring back to a bare simmer, whisking constantly until thickened.

13. 13

    Pour the thickened custard into a bowl, cover with clingfilm placed directly on the surface of the custard and chill it.

14. 14

    Combine chilled custard with the yoghurt, then freeze this mix for about 2 hours - until it just begins to freeze.

15. 15

    Whisk in chilled lemon syrup.

16. 16

    Pour into ice cream maker (remember you may need only 1/2 the custard in your machine so stash the other half covered in the fridge for the next batch) & follow manufacturer's directions to freeze. Fold in meringue pieces and freeze n freezer at lest 2 hours. Let sit 5 to 15 minutes to soften slightly before scooping to serve.