‘What do you feed a horse?’ is not a question I expected to be asked in a one-on-one class with my Cambridge history lecturer. Somehow a conversation on Medieval economics and agriculture had led to me revealing my extreme lack of farming knowledge. ‘Grass?’ I offered hesitantly, after much thought. ‘Well done!’ my lecturer grinned, and I felt like I was back in primary school. ‘Anything else?’ ‘Crops?’ ‘Yes! Whereas an ox eats…?’ ‘Just grass?’ ‘Yes, well done!’ It was the simplest conversation ever but there is something about sitting in a room with an extremely clever Cambridge professor that makes you doubt everything you know. ‘And other than farming, what else can you use a horse for?’ ‘You can like.. ride it?’ ‘Yes!’
‘I can tell you are not from a farming background’, my lecturer laughed politely. ‘Neither am I,’ he continued, ‘but I do know what a horse eats.’ My London heritage has never been so obvious. Next week, I am doing an essay on towns: much more my forte. After an hour of struggling through farming chat, I was definitely in need of a post-supervision treat. Luckily, I had stores of this super simple ice cream waiting in my freezer.
As June is now here, I felt it was time for a properly summery ice cream. I’ve been making a lot of rich, chocolatey ones recently (of which more soon!) but, much to the despair of my chocoholic friend, I was craving something more refreshing and light. Lemon meringue pie was one of the first desserts I ever made and it seemed like it would make a great ice cream. This one is a little more complicated than previous versions of my no-churn ice cream, but only because it has a few more additions – the base is exactly the same and it still takes less than 10 minutes to make. Particularly if you have a few friends on hand to form an ice cream team like I did! I think this turned out to be my favourite ice cream so far – zesty, light, tangy with lemon curd but sweet with meringues. It was definitely a challenge having this in my freezer and having to resist it, but luckily it was popular with my friends too and it did not last long.
No Churn Lemon Meringue Pie Ice Cream
- 300ml double cream
- 1/2 tin of condensed milk
- zest of 2 lemons, the juice of one
- 4 shop-bought meringues
- 100g shortcake biscuits
- 100g lemon curd
Whisk together the double cream, condensed milk and lemon zest until soft peaks form. Crush the meringues and biscuits together into bitesize small chunks. Stir into the cream along with the lemon juice.
Scoop half the mixture into a Tupperware box and dollop over half the lemon curd. Swirl the lemon curd into the ice cream with the end of a spoon to create long ripples. Top with the remaining mixture and lemon curd and repeat the ripple process. Freeze for 6 hours or overnight.