Best Lemon Meringue Pie Ice Cream

Best Lemon Meringue Pie Ice Cream offers a delightful fusion of classic dessert flavors in a refreshing frozen treat, perfect for satisfying your sweet cravings without turning on the oven. This recipe is your shortcut to enjoying all the tangy, sweet, and creamy goodness of lemon meringue pie in an incredibly easy-to-make ice cream.

Key Ingredients for Best Lemon Meringue Pie Ice Cream

• 1 ½ cups whole milk
• 1 ½ cups heavy cream
• ¾ cup granulated sugar
• ½ teaspoon salt
• 6 large egg yolks
• ½ cup fresh lemon juice
• 1 tablespoon lemon zest (from about 2-3 lemons)
• 1 teaspoon vanilla extract
• ¼ cup crushed meringue cookies (store-bought or homemade)
• Optional: Yellow food coloring (a few drops, for vibrant color)

How to Make Best Lemon Meringue Pie Ice Cream

Whip up this Best Lemon Meringue Pie Ice Cream in no time, boasting a creamy custard base infused with bright lemon and studded with delightful meringue crunch. It’s a no-fuss, incredibly satisfying dessert that takes about 20 minutes of active preparation, plus chilling and churning time, offering a cool, sweet escape that’s bursting with flavor.

Step-by-Step Instructions

1. Prepare the Custard Base: In a medium saucepan, whisk together the whole milk, heavy cream, ¾ cup granulated sugar, and ½ teaspoon salt. Heat this mixture over medium heat, stirring occasionally, until it just begins to simmer around the edges. Do not let it boil.
2. Temper the Egg Yolks: In a separate bowl, whisk the 6 large egg yolks until they are smooth and slightly lighter in color. Very slowly, ladle about ½ cup of the warm milk mixture into the egg yolks, whisking constantly. This process, called tempering, gently raises the temperature of the yolks, preventing them from scrambling. Continue to gradually add another ½ cup of the warm milk mixture to the egg yolks, whisking continuously.
3. Cook the Custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Reduce the heat to low and cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon. This typically takes about 5-8 minutes. Be careful not to let the custard boil, as this will cause the eggs to scramble.
4. Strain and Add Flavor: Remove the saucepan from the heat. Stir in the ½ cup fresh lemon juice and 1 tablespoon lemon zest. If you desire a more vibrant yellow hue, add a few drops of yellow food coloring and stir until evenly distributed. Stir in the 1 teaspoon vanilla extract.
5. Chill the Mixture: Pour the custard through a fine-mesh sieve into a clean bowl. This will remove any potential cooked egg bits and ensure a silky-smooth texture. Cover the bowl directly with plastic wrap, ensuring the wrap touches the surface of the custard. This prevents a skin from forming. Refrigerate the custard for at least 4 hours, or preferably overnight, until it is completely chilled.
6. Churn the Ice Cream: Once the custard is thoroughly chilled, churn it in your ice cream maker according to the manufacturer’s instructions. This usually takes about 20-30 minutes, or until it reaches a soft-serve consistency.
7. Incorporate Meringue: During the last 5 minutes of churning, add the ¼ cup crushed meringue cookies to the ice cream maker. Allow them to be mixed in evenly.
8. Freeze to Harden: Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Cover the container tightly and freeze for at least 4-6 hours, or until firm and scoopable.

Why You’ll Love This Best Lemon Meringue Pie Ice Cream

You’ll absolutely adore this Best Lemon Meringue Pie Ice Cream for its incredibly vibrant, zesty lemon flavor that perfectly balances the sweet, creamy base, creating a refreshing dessert that’s a taste of sunshine in every scoop. Unlike a traditional pie with its delicate meringue, this ice cream offers a delightful textural contrast with chewy swirls of meringue, making it a sophisticated yet incredibly accessible treat, all while saving you money and effort compared to baking a full pie.

Imagine the pure joy of spooning into this frozen delight, where creamy, tart lemon meets slightly crisp, sweet meringue pieces – it’s a flavor combination that’s utterly divine, reminiscent of your favorite classic dessert but in a cooler, more fun format. This ice cream is a game-changer for any gathering or quiet evening treat, offering all the beloved elements of lemon meringue pie without the fuss of pastry and the challenge of perfectly browned meringue. So gather your ingredients, churn up some happiness, and get ready to fall in love with this sensational frozen treat that’s sure to become a family favorite!

Storing and Reheating Tips

To store your Best Lemon Meringue Pie Ice Cream, transfer any leftovers into an airtight, freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container to minimize ice crystal formation. Properly stored, this ice cream will retain its best quality for about 1 to 2 weeks in the freezer.

There’s no reheating required for ice cream! Simply allow it to soften slightly at room temperature for a few minutes before scooping for the best texture. If you find it’s become too hard from extended freezing, let it sit out for 5-10 minutes until it’s easily scoopable.

Final Thoughts

This Best Lemon Meringue Pie Ice Cream is a triumphant blend of tart, sweet, and creamy, offering a delightful frozen homage to a beloved dessert. We encourage you to give this recipe a try – it’s a wonderfully satisfying and surprisingly simple way to bring a taste of sunshine into your home.