adapted from Luscious Lemon Desserts
yields one quart
2 cups heavy (whipping) cream
1 cup sugar
1/2 cup + two tablespoons fresh lemon juice (about 4 lemons)
1/4 cup finely grated lemon zest
pinch salt
1 1/2 cups coarsely chopped meringue cookies
3/4 cup lemon curd
Whisk all the ingredients together in a large bowl. Allow to stand for
20 minutes at room temperature, whisking every couple minutes to help
dissolve the sugar. Strain out the lemon zest if you like, I however
find that zest from a micro plane is so fine and fluffy that
it is best left in the ice cream and adds a bright, fresh lemon flavor.
Chill this mixture for 3 hours until very cold and then you're ready to churn.
Add the mixture to your ice cream maker and churn according to the
manufacturer's instructions. Once finished, quickly stir in the chopped
meringue cookies and then transfer the mixture into the freezing
container. Layer the ice cream with large spoonfuls of the lemon curd. Seal the container and freeze until firm.
enjoy!
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