Eton mess ice cream
Want to hold onto the last of Summer? This Eton mess ice cream recipe is a delicious way to preserve end of season strawberries.
Ingredients
- 250g of strawberries , hulled and sliced lengthways
- 150g of granulated sugar
- 1/2 lemon , juiced
- 160ml of whole milk
- 300ml of double cream
- 1 tsp vanilla extract
- 50g of meringue , lightly crushed
Method
1
To begin, combine 50g of the sugar, the lemon juice and the strawberries in a small bowl. Cover and refrigerate to macerate
2
Whisk the remaining sugar into the milk until it has all dissolved and stir into the double cream. Whisk in the vanilla extract before covering to chill for at least 4 hours, but preferably overnight
3
Churn the vanilla base as per the ice cream makers instructions. In mine, it takes 50 minutes. 10 minutes before the end, spoon the strawberry pieces into the ice cream maker, leaving behind the excess juice. Churn for another 5 minutes, then add the crushed meringue
4
Depending on the size of your ice cream maker bowl, you may need to fold the meringue in with a spoon to make sure it all fits before churning for the final 5 minutes. Decant into a tub and freeze until needed. When taking the ice cream out to soften and scoop, because of the meringue chunks it will need less time than expected
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Eton mess ice cream
