Lemon meringue ice cream - meringue

Method

• Line a 900ml (1 1/2 pint) pudding basin with cling film (this quantity can also be made in a 450g (1lb) loaf tin).
• Lightly break up the meringue into chunky pieces.
• Whisk the cream lightly until it leaves a trail in the bowl, add the lemon juice and rind and lemon curd to the cream.
• Then gently fold in the meringue.
• Spoon the lemon meringue mixture into the pudding basin, cover with cling film then freeze for at least six hours.
• If the ice cream has been in the freezer overnight or longer it has to be brought to room temperature for about 10 to 15 minutes before turning out on to a plate.
• Dip a sharp knife in boiling water before slicing.
• Decorate with a holly sprig, dust with icing sugar and serve with raspberry coulis.