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1
Combine whole milk, heavy cream, inverted sugar, egg yolks, granulated sugar, milk powder, and stabilizer in a large stainless steel bowl.
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2
Place the bowl over boiling water.
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3
Stirring constantly, slowly cook the mixture until a thicker consistency.
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4
Add chopped candied lemon zest and lemon oil extract to the mixture.
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5
Cool down the mixture over an ice water bath.
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6
Cover and refrigerate the ice cream bath overnight.
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7
The next day, process in an ice cream maker according to manufacturer's directions.
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8
Crumbles:
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9
Preheat the oven to 350 degrees F.
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10
In the bowl of a stand mixer, cream the butter and sugar on low speed.
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11
Add flour, almond flour, and salt and continue mixing on low until fully incorporated, about 3 to 4 minutes.
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12
Using your hands, break the dough into small crumbles and place them on a baking sheet.
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13
Bake for 8 to 10 minutes or until golden brown.
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14
Let cool completely and cover with plastic wrap to keep dry.
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15
Meringue:
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16
Preheat the oven to 250 degrees F.
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17
In a clean, dry mixing bowl, whip the egg whites to soft peaks.
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18
On low speed, gradually add the granulated sugar to the meringue, increase the speed, and whip the meringue to stiff peaks.
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19
Transfer meringue to a piping bag and pipe out the meringue into long cylinder shapes on a silpat or piece of parchment paper.
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20
Dust the tops with the powdered sugar.
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21
Bake for 2 hours.
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22
Let cool completely.
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23
Crumble the meringue and cover with plastic wrap to keep dry.
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24
Lemon Tart Ice Cream:
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25
Combine eggs, granulated sugar, powdered glucose, and fresh lemon juice in a large stainless steel bowl.
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26
Place the bowl over a large pan of boiling water.
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27
Stirring constantly, slowly cook the mixture to curd consistency.
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28
Place the mixture over an ice water bath and cool down to 100 degrees F. Add butter and combine well.
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29
Refrigerate the mixture until very cold.
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30
Process the ice cream in an ice cream maker according to manufacturer's directions.
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31
Transfer the ice cream to a large mixing bowl and fold in the crumbles and meringue pieces.
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32
Then add the lemon ice cream base and fold to combine until the 2 ice creams are nicely marbled.
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33
Transfer to airtight containers and freeze until hardened, about 2 hours.
