Ingredients

Steps

• Line a 450g loaf tin with overlapping clingfilm.
• Whisk the cream until it leaves a trail.
• Fold in the lemon zest, juice, half the lemon curd, meringue pieces, and chopped lemon balm.
• Spoon the mixture into the tin and freeze for at least six hours.
• Invert the ice cream onto a board and remove the clingfilm.
• Slice into thick portions using a knife dipped in boiling water.
• Combine the remaining lemon curd with passion fruit pulp and seeds.
• Top each slice with the sauce and decorate with lemon balm sprigs.