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Lemon Meringue Baby Ice-Cream Cones

William Meppem

Lemon Meringue Baby Ice-Cream Cones recipe, brought to you by MiNDFOOD.

Lemon Meringue Baby Ice-Cream Cones

Serves 6-8

1kg thick vanilla custard

100g white meringues

280g jar lemon butter

baby ice-cream cones

edible silver balls, to decorate

purchased baby meringues, to serve

Pour custard into a large bowl. Using your hands, crush meringues over custard. Add lemon butter and stir until well combined. Pour mixture into a loaf pan and freeze for at least 4 hours or until firm.

Remove ice-cream mixture from freezer and churn in a food processor until a smooth mixture forms. Return to loaf pan and refreeze. Using a melon baller 
or small ice-cream scoop, place ice-cream into cones and sprinkle with silver balls. Refreeze standing in glasses or special ice-cream stand. Serve with baby meringues.

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