Method

• 1.
  For the lemon curd ice cream, place all ingredients in a large heatproof bowl and whisk to combine. Set bowl over a saucepan of barely simmering water and cook, whisking frequently, until the mixture is very thick (as thick as lemon curd). Remove from the heat and allow to cool slightly, before chilling to cool completely. Once completely cold, churn in an ice cream machine for 1 hour. (Depending on the size of your ice cream churner, this may need to be done in two batches.) Spoon into a loaf tin and place in the freezer, covered, for 4 hours or overnight until firm. (This can be done up to 3 days in advance.)
• 2.
  Using a small serrated knife, cut a small hole in the side of each brioche roll. Use the tip of the knife to gently carve the roll to create a hollow space inside. Tip out the excess bread and discard.
• 3.
  Place lemon curd ice cream in a piping bag fitted with a 2cm nozzle. (If ice cream is too firm, stand for 10 minutes to soften slightly.) Pipe ice cream into brioche rolls, place on a tray, and freeze for 1 hour or until ready to serve.
• 4.
  For the meringue, place egg whites and sugar in a heatproof bowl over a saucepan of barely simmering water. Cook, whisking occasionally, until sugar has dissolved and mixture is hot. Transfer to the bowl of a stand mixer with the whisk attachment and whisk for 6-8 minutes until meringue is thick, glossy, and cool.
• 5.
  Place meringue in a piping bag fitted with a 2cm star nozzle, and pipe meringue onto the top of each brioche roll. Use a blow torch to lightly caramelise the meringue. Serve immediately, or keep in the freezer until ready to serve.