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1
Lemon syrup:.
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2
Mix the cornstarch with 2 tablespoons of the lemon juice.
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3
Dissolve the sugar with the remaining lemon juice in a nonreactive saucepan over a low heat (approx.
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4
5-6 minutes).
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5
Add the lemon zest, bring up to simmering point and cook for 5 minutes.
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6
Stir the lemon juice/cornstarch mix nto a slurry & add to sugar, lemon juice & zest in pan.
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7
Cook an additional 2 minutes, stirring constantly, until thickened.
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8
Remove from heat & set aside to cool then refrigerate.
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9
Custard for the ice cream:.
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10
Heat cream in saucepan to just simmering.
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11
While cream is gently heating, whisk the egg yolks, cornstarch and sugar together.
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12
When the cream reaches simmering point, pour it over the other ingredients and whisk well.
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13
Pour the whisked mixture back into the saucepan and bring back to a bare simmer, whisking constantly until thickened.
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14
Pour the thickened custard into a bowl, cover with clingfilm placed directly on the surface of the custard and chill it.
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15
Combine chilled custard with the yoghurt, then freeze this mix for about 2 hours - until it just begins to freeze.
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16
Whisk in chilled lemon syrup.
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17
Pour into ice cream maker (remember you may need only 1/2 the custard in your machine so stash the other half covered in the fridge for the next batch) & follow manufacturer's directions to freeze.
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18
Fold in meringue pieces and freeze n freezer at lest 2 hours.
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19
Let sit 5 to 15 minutes to soften slightly before scooping to serve.
