Eton mess ice cream

20 minutes


  • 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


To begin, combine 50g of the sugar, the lemon juice and the strawberries in a small bowl. Cover and refrigerate to macerate
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
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
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