Lemon meringue pie in ice cream form.
When that text popped up on my phone, I knew my father had found the stash of ice cream I'd left in his freezer, and that my mission was a success. Lemon meringue pie is his favorite dessert, second only to ice cream, so I had wanted to surprise him with a mash-up for quite some time.
My approach to this ice cream isn't exactly traditional, but it's easy as pie—quite literally, as the formula's based on the filling of my. It makes for a fairly lean but super-intense foundation; nothing but sugar, cornstarch, whole eggs, and Meyer lemon juice and zest. As with my lime pie, I start by cooking the custard over medium-low heat until warm to the touch, then I bump it up to medium. Along the way, I whisk constantly but gently to keep the thick custard moving. Once it starts to bubble, I continue cooking and whisking about 30 seconds longer .
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