Lemon Meringue Ice Cream - cooking recipe

Ingredients

1 (397 g) can condensed milk
15 ml grated lemons, rind of
4 lemons, juice of
375 ml cream
500 ml meringues, broken in pieces
lemon, zest of, for garnishing

Preparation

Stir condensed milk, lemon peel and juice until mixed.
Beat cream until still and fold ind condensed milk mixture.
Line a 118cm spring clamp pan with cling film.
Spoon 1/3 mixture into pan and smooth out.
Sprinkle half the meringue pieces over.
Repeat layers ending with condensed milk layer.
Place in freezer until frozen.
Loosen pan and pull off cling film.
Sprinkle with Lemon Zest and serve.
Serve with fresh fruit or cream.