Ingredients

• 300ml/½ pint double cream
• 1 lemon
• zest and juice
• 1 jar good quality lemon curd
• 50g/1¾oz meringues
• broken into chunky pieces
• 2 tbsp chopped fresh lemon balm
• 3 passionfruit
• halved
• pulp and seeds scooped out
• sprigs of lemon balm
• to garnish

Directions

• Line a 450g/1lb loaf tin with clingfilm
• overlapping the sides. Whisk the cream lightly until the whisk leaves a trail
• add the lemon zest and juice and half the jar of lemon curd then fold in the meringue and chopped lemon balm.
• Spoon the mixture into the loaf tin
• cover with clingfilm and freeze for at least six hours.
• If the ice cream has been freezing overnight or longer
• remove it from the freezer for 10-15 minutes before turning onto a plate. Lift the ice cream from the loaf tin
• invert it onto a board and remove the clingfilm. Dip a sharp knife in boiling water and cut the ice cream into thick slices.
• Mix the other half of the lemon curd with the pulp and seeds from the passion fruit. Place a slice of ice cream on a plate and top with a spoonful of the passionfruit sauce. Decorate with sprigs of lemon balm.