Lemon Meringue Pie Ice Cream Recipe || William's Kitchen

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For about 1.5L of Ice Cream:
For the actual cream:
450 ml heavy cream or crème fraîche (full-fat)
1 can of sweetened condensed milk
1 tsp of pure vanilla extract

For the meringues
2 large egg whites
125 g of granulated sugar
1 tsp of pure vanilla extract
1 pinch of salt

For the quick biscuit
65 g all-purpose flour
75 g brown sugar
55 g butter
1/2 tsp ground cinnamon

For the Lemon Curd:
200 g granulated sugar
20 g corn flour
110 g room-temperature butter
3 large lemons (or 4 medium ones)
3 large egg yolks
2 large eggs

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