Beat the eggs and sugar with an electric mixer until pale and fluffy – about 3 minutes. This should double in volume.

Add the cream and milk, mix briefly, then run it through an ice cream maker. About half way through the churn add a ¼ of a cup of the curd and continue to churn until the ice cream is as firm as it will go. When it’s at the point that it is ready to remove.

Transfer the ice cream into a freezer proof container or lined metal loaf tin, mixing the meringue and remaining curd in as you go. Give it a rough mix then cover and freeze.

Remove the ice cream from the freezer 10 minutes before you are ready to eat it, allowing it to soften.