Ingredients

The following ingredients have 3 Servings
  • 2 cups (16oz/450 ml ) cold whipping cream (all purpose cream or heavy cream)
  • 14 ounces (1 can/ 400ml) cold condensed milk (fat-free or regular)
  • 1 teaspoon vanilla extract ((optional))
  • ¾ Cup (6oz / 170g) lemon curd
  • 4-5 meringue nests (, crushed)
  • 1 cup (3 ½ oz/ 100g) crushed Cookies (graham crackers, digestives etc)

Instruction

  • Whip the cold cream on medium/ high in a stand mixer fitted with the whisk attachment (or using a hand mixer) until soft peaks form.
  • Turn off the machine and pour the condensed milk into the whipped cream.
  • Turn the speed back up high again and whisk until the mixture is thick and stiff peaks. Turn off the machine and stir in vanilla extract now if desired.
  • Now you have your ice cream base you can add in your desired flavors once it is nice and thick.
  • Add in the lemon curd and give it a good mix to distribute it in the base.
  • Stir in the meringue and cookies.
  • Place in a large resealable container and freeze at least 4 hours or overnight before eating. Keep for up to 6 weeks.