Lemon meringue, lemon ice cream and lemon sorbet

Lemon meringue ice cream - the BEST.
Whip 570 ml double cream.
Fold in 1 tin condensed milk.
Fold in half - three quarters of a jar of lemon curd and a large handful or two of crushed meringue pieces.
Freeze.
Simply YUMMY.

Lemon ice cream

Zest 1 unwaxed lemon and place in a saucepan with the juice of 2 lemons (you need about 75ml). Add 500ml whole milk, 500ml double cream and 250g golden caster sugar and simmer over a medium heat for 15 mins. Pour into a chilled metal bowl and leave to cool. Then churn in an ice-cream maker until frozen. Spoon into a container and freeze until needed.

Lemon sorbet:

Put 100g sugar  into 300 ml orange juice.  Bring to boil, stirring until sugar has dissolved. Cool. Freeze, stirring every hour to break up ice crystals.