Photography by Sarah Tuck
940ml vanilla bean ice cream (I used Lewis Road Creamery Three Vanillas Ice Cream)
40 grams crumbled meringues
1 cup lemon curd
waffle cones, to serve
Equipment: 1.25 litre-capacity freezer-safe container.
Remove the ice cream from the freezer and leave to soften for at least 25 minutes. It may take more time depending on the air temperature.
Spoon into the container.
Use a large spoon to make pockets in the ice cream and drop in three-quarters of the meringue and lemon curd.
Use a flat knife to swirl the flavourings through, then top with the remaining meringue and curd. Freeze for at least 3 hours before serving in waffle cones. Serves 8
