As I mentioned in my last post, I’ve been combating boredom by turning myself into a one-woman bakery for my friends and their coworkers. It feels great to bake for others right now (and always) but that also doesn’t mean I’m not holding something back for myself. Baker’s prerogative, you know.

True, this ice cream would never survive a half hour walk out of the freezer, but that’s only the excuse for why I couldn’t share it with others. “Oh, that? No, it can’t travel, sorry!”

I’m not sorry.

I’m not sorry, because this lemon meringue pie ice cream is one of my favorite things I’ve ever made! I love lemon meringue pie and this tastes exactly like it, if you could order a slice extra chilled. It’s got all the components: sharp lemon curd, crispy pie crust, and pillowy meringue, all suspended in a mildly lemony ice cream base that’s slow-churned into airy, creamy perfection.

Let’s talk about the churn for a minute, because it’s what really made this ice cream, for me. After two attempts at churning up the ice cream base with my ice cream maker, I had to admit that my little countertop churn has died, and after 20 minutes spinning in the machine, I just had soup. What to do?

I remembered an episode of America’s Test Kitchen I caught forever ago, where the chef churned up a creamy ice cream, not by employing the cheat with condensed milk and whipped cream, but with regular ice cream ingredients and using just a stand mixer (or a mixer or blender of some sort). I couldn’t clearly remember the actual method, and the recipe is buried behind the pay wall, and I never renewed my subscription, so... I just kind of used my best judgement. Four hours later I had actual ice cream! The trick is just to freeze the ice cream for a bit, break up the ice chunks, freeze again, and repeat, until you end up with a smooth, creamy, frozen consistency. It’s a half-day commitment, true, but what I actually ended up with was so airy and perfect I could not believe it.

So if you’ve been holding off on making your own ice cream because you don’t want to buy specialty equipment, you don’t need it! Go forth and turn pie into ice cream!

Lemon Meringue Pie Ice Cream - Stand Mixer Method!

Makes 1 quart ice cream.

For the ice cream base:

• 2 cups heavy cream

• 1 cup whole milk

• 1/2 cup sugar

• 1 vanilla bean, split lengthwise

• 10 oz lemon curd, divided

For the pie crust pieces (adapted from David Lebovitz):

• 1 oz unsalted butter

• 1 tsp vegetable oil

• 1 tbs water

• 1 tsp sugar

• pinch salt

• 1/3 cup flour

For the meringue:

• 2 egg whites

• 3 oz sugar

• pinch kosher salt

• pinch cream of tartar

1. Make the ice cream base. Add 1 cup of heavy cream into a medium pot and add the sugar and the salt. Scrape the vanilla bean seeds into the mixture and add the pod. Warm over medium heat until the sugar is completely dissolved. Remove from the heat, add the remaining 1 cup cream and the milk and whisk in 1/2 cup of the lemon curd until fully combined.

2. Chill ice cream base completely in the fridge. While ice cream base is chilling, make the mix ins: Heat oven to 400 degrees. In an oven-safe bowl, add the butter, oil, water, sugar and salt and put the bowl in the oven until the mixture is bubbling and browned around the edges (check around 8 minutes). Carefully remove bowl from the oven and add the flour and stir to combine (carefully, it may spatter). Transfer the dough to a parchment lined baking sheet and spread thinly. Bake 10-12 minutes, until golden brown and crisp. Let cool completely, then break into pieces and set aside.

3. Make the meringue: Add all ingredients to the bowl of a stand mixer over simmering water. Whisking constantly, heat the mixture until it reaches 165 degrees (you can use a thermometer, or at minimum, check the temperature with a finger. When it feels too hot to touch, you are done). Transfer the bowl to the mixer fitted with the whisk attachment, then beat on high until glossy and completely cool, about 5 minutes. Set aside until ready to use.

4. When ready to churn, pour the chilled ice cream base into the bowl of a stand mixer (or regular mixing bowl if using a hand mixer). Freeze for 45 minutes, then, mix with the whisk attachment, breaking up the frozen pieces and fully incorporating into the mixture. Place the bowl back in the freezer, and freeze another 30-45 minutes, and whisk again. Repeat this process until you have a frozen mixture the consistency of soft serve. This should take about 4 hours, depending.

5. Layer the ice cream and with the pie crust, meringue, and remaining lemon curd in a freezer safe container and freeze until firm. Serve and enjoy!

Notes:

• For a flavor even more reminiscent of a lemon meringue pie, try toasting some or all of your meringue before layering into the ice cream. Heat oven to 375, spread the meringue thickly on a parchment lined baking sheet, and use the back of a spoon to create swoops and peaks. Bake until browned and puffed, about 15 minutes. Let cool completely before tearing into pieces and adding to the ice cream.