500g fresh low FODMAP 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
Whip the lactose free 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 bowls and eat immediately.
Recipe adapted from: Good Food