Ice Cream

Combine cream, milk, 1 cup sugar, salt and lemon zest in a large saucepan and heat to simmer on medium high, stirring frequently.

Reduce heat to medium-low.

Whisk egg yolks in a bowl and slowly whisk in ¾ cup of the hot milk mixture to temper the eggs.

Slowly whisk the egg yolk mixture into the pan with the hot cream and continue to cook for a few more minutes, until the mixture thickens and coats the back of a spoon.

Pour the mixture through a sieve into a large bowl and stir in the lemon juice. Refrigerate until cool then stir in white chocolate.

Freeze in ice cream freezer (traditional or countertop) according to ice cream freezer instructions. Put in freezer for a couple of hours to firm.

Meringues

Preheat oven to 350 degrees F.

Using stand mixer with whisk attachment or handheld beaters, beat egg whites and cream of tartar until frothy.

Add 6 T sugar and extract and continue beating until whites are glossy and form stiff peaks.

Line baking sheet with parchment and coat with cooking spray. Put meringue in a piping bag or large zip top bag and snip off the end. Pipe in approximately 2-inch wide spiral mounds, resembling the top of a soft serve ice cream cone.

You will need 10 meringues; you may have some meringue leftover. Bake for 6-8 minutes until lightly browned and set.

Cones

Melt 1/3 cup white chocolate in the microwave, in a microwave-safe dish.

Dip the top edge of each cone in white chocolate and then in nuts.

Drip a small amount of white chocolate into the bottom of each cone.

To finish dessert, fill each cone with lemon ice cream and top with a meringue.

Reserve extra ice cream to enjoy another time!