Don’t be deceived by the light texture of this ice cream, it packs a sweet lemony punch! Lemon meringue ice cream is a cool and refreshing dessert that is perfect when enjoyed on a hot summer day.
10 minutes + 3 hours to chill
In a saucepan, add sugar, lemon juice, Ontario butter and bring to a boil. Once boiling, turn off heat and set aside.
In a large bowl add eggs and whisk. Gently pour in the sugar lemon mixture and whisk vigorously. Place mixture back into the saucepan and heat on low heat to thicken. Once it becomes syrupy, remove from heat and strain through a fine mesh sieve.
Stir in Ontario heavy cream and milk. Cover and freeze for 30 minutes or until set.
Once chilled, break the meringue and sprinkle over ice cream and put into a freezer from at least two hours to overnight.