Lemon Meringue Baby Ice-Cream Cones
- 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
How to make these Lemon Meringue Baby Ice-Cream Cones:
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.