Ingredients
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165 g whipping cream
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85 g whole milk(20 g for gelatin bloom + 65 g for the ice cream base)
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55 g granulated sugar
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Zest of 1 large lemon(finely grated)
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15 g fresh lemon juice(about ½ lemon)
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Pinch of fine sea salt
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3ml vanilla extract
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½ tsp powdered gelatinemeasured with the provided Panasonic Tsp/Tbsp measure to the second line
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To layer:
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15 g shop-bought meringue nests or kissesroughly crushed
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½ cup buttery crumble
Directions
Note: This recipe includes approximately 25 minutes of active time and 16 hours of chilling. The night before, freeze the ice cream container upright in the freezer at −18°C or below for 16 hours. Do not lay it on its side or freeze for more than 48 hours.
Do not fold the meringue or crumble in during churning as the meringue will dissolve and the crumble will go soggy. Layer both in the final transfer only, so they stay crisp. Best eaten within 2-3 days — the meringue and crumble both soften over time in the freezer.
Created for our mini bread & ice cream maker SD-PMC100/101.
Ingredients
| 165 g whipping cream | |
| 85 g whole milk | |
| 55 g granulated sugar | |
| Zest of 1 large lemon | |
| 15 g fresh lemon juice | |
| Pinch of fine sea salt | |
| 3ml vanilla extract | |
| ½ tsp powdered gelatine | |
To layer: |
|
| 15 g shop-bought meringue nests or kisses | |
| ½ cup buttery crumble | |
Steps
|
1
|
Sprinkle the powdered gelatin over the cold milk in a small bowl and let sit for 5 minutes. |
|
2
|
In a saucepan over medium-low heat, or in a microwave safe jug combine the whipping cream with the sugar, lemon zest, and salt. Warm gently in the microwave or on the stove, whisking, just until the sugar dissolves and the mixture is steaming but not boiling. Do not boil. |
|
3
|
Remove from heat. Add the bloomed gelatin (with its milk) and whisk until fully dissolved. |
|
4
|
Off the heat whisk in the lemon juice. Strain through a fine mesh sieve into a bowl to remove the zest (optional — leave zest in for more texture and colour flecks). |
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5
|
Chill the liquid ice cream base in the fridge until fully at 6°C, a minimum of 6 hours or ideally overnight. Alternatively, place in the freezer for approximately 1½ hours until it reaches 6°C. |
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6
|
Remove the ice cream container from the freezer. |
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7
|
Fit the stirring blade into the ice cream container, then lock the container into the machine base using the supplied ice cream adapter. |
|
8
|
Select Menu 32 (Ice Cream) and press Start. |
|
9
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Whisk the chilled ice cream base once more, then slowly pour it into the container with the machine running and close the lid. |
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10
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When the buzzer sounds continuously, press Stop and rotate the container counterclockwise to remove it. |
|
11
|
Working quickly, spoon a third of the churned ice cream into a freezer-safe container. Scatter over a third of the crushed meringue and a third of the crumble. Repeat in two more layers with the remaining ice cream, meringue, and crumble. |
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12
|
Serve immediately for a soft-serve texture, or transfer to the freezer for 1-2 hours for a firmer set. If the ice cream is too firm to scoop straight from the freezer, transfer to the fridge for 15 minutes (longer if needed) to soften slightly before scooping. |
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