First make the ice bowls. Half fill a medium sized bowl and place another smaller bowl on top so that the water reaches the rim of the larger bowl. Place some flower petals in between the two bowls and then secure the two bowls with some strong tape. Place the bowls on a tray in the freezer and leave for at least 12 hours.
To make the lemon curd. Place the egg yolks, sugar, butter, lemon juice and zest in a bowl. Place the bowl over a saucepan of simmering water and whisk occasionally until the curd has thickened. Remove from the heat and allow to cool completely.
Next make the ice cream by pouring the cream and milk into a saucepan with the lemongrass and heat until just under boiling point. In a separate bowl whisk the egg yolks and sugar together until pale in colour and thick.
Pour the hot cream and milk onto the egg mixture and whisk. Pour this mixture into a clean saucepan and place over a low heat, stirring constantly with a wooden spoon. When the mixture coats the back of the spoon evenly it is ready. Leave to cool completely and then strain the mixture.
Place half the lemon curd mixture into the cooled ice cream mixture and pour his mixture into an ice cream machine and churn it until thick. Then remove from the machine and place the mixture in a bowl. Roughly crunch up 5 meringues and fold these into the ice cream mixture.
Put one third of the ice cream into a freezer large container. Spread one third of the remaining lemon curd on top of the mixture and sprinkle with one crushed meringue. Repeat this twice more until you have used all the ingredients. Then freeze until service.
Place the berries ina bowl and sprinkle with the sugar and drizzle with Champagne. Place the berries and some of the juices in the ice bowl and place some ice cream on top. Serve immediately.