Lemon Meringue Pie Ice Cream
This lemon meringue pie ice cream is surprisingly easy to make and soooo good! The lemon flavored ice cream is mixed with lemon nilla wafers then layered with lemon pie filling and marshmallow cream.
Ice Cream Base
We’re going to start by making the ice cream base. First measure your milk and remove about five tablespoons and set aside in a small bowl for later. Pour the remaining milk into a sauce pan with the heavy cream, sugar, dry milk powder, and salt. Warm over medium high heat until it starts to bubble. While its heating up mix the cornstarch with the milk you removed earlier to make a slurry, this is what is going to thicken the ice cream instead of using eggs. Once the milk cream mixture starts to bubble lower the heat to medium and cook stirring occasionally for four minutes. After four minutes add the slurry and cook another minute stirring constantly, you should see the mix begin to thicken slightly. Remove from heat and let chill overnight in the fridge.
Freeze in Ice Cream Machine
Once your ready to freeze in ice cream maker add the lemon extract and whisk until smooth. Pour into ice cream maker and freeze according to directions. While its churning in ice cream maker measure nilla wafers and break up into quarters.
Add mix ins!
When ice cream is almost done add nilla wafers then stir up marshmallow cream and kind of drizzle in. If your ice cream maker starts to struggle like mind did at this point just turn it off and stir by hand then spoon it into a freezer safe container layering with spoonful’s of the lemon pie filling.
Freeze at least four hours or overnight and enjoy!