Lemon meringue ice cream

This is the quickest-to-make smart pudding I know. It’s basically a River Cafe Easy recipe but I added meringues to make a more interesting texture.

3 lemons
200g caster sugar
450ml double cream
1/2 teaspoon salt
About 8 mini-meringues or 2-3 meringue nests (or home made equiv but it’s not worth making meringues especially for this recipe – shop taste fine)

Zest one of the lemons and squeeze all three of them and mix the zest and juice with the caster sugar. Slowly add the cream and salt, mixing carefully. Pour into a shallow container and freeze for about 45 minutes. Smash up the meringues into smallish chunks. Take out the icecream and fork it up, then add the meringue bits and smooth out again. Freeze it until it’s firm. Take it out of the freezer a few minutes before you want to serve it to soften it up a bit.