Lemon Meringue Ice Cream
The memory of certain taste sensations linger long past the moment we experience them. Such is the encounter I had with this tangy ice cream. Nearly sixteen years ago I stumbled upon this recipe in Gourmet magazine. I was intrigued by the concept of incorporating meringue into an ice cream. The original recipe calls for making the meringues from scratch, which is what I did the first couple times I made the ice cream. Then, one day I came across these cute little meringues on the cookie shelf at the market. A lightbulb went off. Why not shortcut the work, use the store bought version and eliminate the baking step altogether. They worked perfectly in the recipe – in fact they remained crisper than the homemade meringues. Continue reading