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Whisk the cream lightly until the whisk leaves a trail.
Add the lemon zest and juice and half the jar of lemon curd.
Fold in the meringue, making sure to leave a handful behind.
Spoon the mixture into one of the containers and place the lid on.
Leave it in the freezer for 24 hours.
For those making this ice cream by hand, add the mixture to a 450g clingfilm-lined loaf tin and freeze for six hours.
Mix the other half of the lemon curd with the pulp and seeds from the passionfruit for the sauce.
After 24 hours, use the Ninja Creami to churn the ice cream.
Top the ice cream with the passionfruit sauce.