This is one of my favorite summer-time treats.
Lemon Meringue Ice CreamMERINGUE
2 egg whites
1/8 tsp salt
1/3 c. sugar
Put a rack in middle of oven, preheat to 250 F. Line a baking sheet with parchment paper.
Beat whites and salt in med. bowl with an mixer at med. speed until whites hold soft peaks. Add sugar 1 Tbsp. at a time, beating at high speed until meringue holds stiff, glossy peaks, about 1 minute. Spread meringue into a 9in. round on parchment-lined baking sheet.
Bake until firm to touch, about 1 hour. Turn off oven and let meringue stand in oven 1 hour. Transfer meringue (on parchement) to a rack to cool completely.
Peel off parchment and, working over a bowl, break meringue into
1/2-to1 in. pieces.
1 1/2c. heavy cream
1 c. whole milk
4 tsp. finely grated lemon zest
1/8 tsp. salt
6 egg yolks
2/3c. lemon juice
Combine cream, milk, sugar, zest, and salt in 2-3qt. heavy saucepan, bring just to a boil, stirring occasionally.
Meanwhile, whisk yolks in med. metal bowl until smooth. Add hot cream mixture to yolks in a slow stream, whisking constantly, then pour back into pan. Cook custard over moderate low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon
(170 F). Do not let boil.
Pour custard through a fine-mesh sieve into clean metal bowl and stir in lemon juice. Cool custard to room temperature, then refrigerate, covered, until cold, at least 3 hours
Freeze custard in ice cream maker.
Transfer ice cream to bowl and top with meringue.