Lemon Meringue Ice Cream

Special equipment: a propane gas torchFor the lemon ice cream: Bring the milk to a simmer in a medium saucepan. Whisk the egg yolks and sugar in a medium bowl until thick and light lemon colored, about 1 minute. Pour the milk into the egg mixture in a slow steady stream, whisking constantly to temper the egg yolks. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. Remove from the heat and following this order stir in the lemon curd, lemon zest, cream and lemon juice, mixing well between each addition. For the best results refrigerate overnight before churning in an ice cream machine according to the manufacturer's instructions. For the meringue: Mix the cornstarch and 1/2 cup water in a small saucepan. Bring to a simmer, whisking occasionally, until the mixture is thick and translucent. Remove from the heat. Mix together the sugar and cream of tartar in a large mixing bowl. Beat the egg whites in the bowl of an electric stand mixer fitted with the whisk attachment until frothy, and then add the vanilla. Beat in the sugar mixture 1 tablespoon at a time, followed by the cornstarch mixture, also 1 tablespoon at a time, and mix until stiff peaks form. Spread the meringue on top of the ice cream and torch. NotesPropane gas torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight. They should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision. NotesFood Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.