Ingredients

500g carton fresh custard click here for recipe

300ml carton lactose free double cream

zest and juice of 3 juicy lemons, unwaxed if possible

6 good quality meringues, crushed

Method

Whip the double cream until it forms soft peaks, then stir in the lemon zest and juice. Fold this into the custard mixture.

Pour into an ice cream machine and churn according to the manufacturer’s instructions. Gently fold in the meringue, then spoon into a freezer container and freeze.

Remove from the freezer at least half an hour before serving. To serve, scoop into the ice cream bowlss and eat immediately.

Recipe from Good Food magazine

Low FODMAP Recipe

Lactose free Lemon meringue ice cream

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