Lemon Curd-Vanilla Swirl Ice Cream with Coconut Meringue
This elegant frozen dessert, a riff on pavlova, has delicate coconut meringue cookies, crumbled alongside creamy tart lemon swirl ice cream.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Stand mixer
- Ice cream maker
- Fine-mesh sieve
- Microplane
- Ice cream scoop
- Oven
- Stove
- Whisk
- Baking sheet
- Parchment paper
- Saucepan
- Spatula
- Plastic wrap
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Plastic container
- Refrigerator
- Freezer
- Serving bowl
- Spoon
Ingredients
- 2 tbsp. cornstarch
- 2 tsp. distilled white vinegar
- 2 tsp. vanilla extract
- 1 1⁄4 cups sugar
- 4 egg whites
- 1 cup dried unsweetened shredded coconut
- 1 3⁄4 cups sugar
- 18 egg yolks, divided
- 3⁄4 cup fresh lemon juice
- 2 tsp. lemon zest
- 12 tbsp. unsalted butter, cut into 1/2" cubes and chilled
- 1 vanilla bean, split, seeds scraped and reserved
- 4 cups whole milk
- 1 1⁄2 cups heavy cream
- 1 tbsp. vanilla extract
- Diced kiwi and strawberries, to garnish
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