- 500g carton fresh custard
- 142ml carton single cream
- 142ml carton double cream
- zest and juice of 3 lemons
- 6 good quality meringue nests, crushed
In a large bowl, mix the custard and the single cream.
Whip the double cream until it forms soft peaks, then stir in the lemon zest and juice. Fold this into the custard mixture.
Pour into an ice cream machine and churn according to instructions.
Gently fold in the meringue then freeze until required.