Easy Eton mess ice cream
Serve our Eton mess ice cream in bowls or cones for some proper nostalgia. With vanilla custard, meringue and fresh strawberries, it’s deliciously decadent
400g strawberries, 200ml double cream hulled and finely sliced
50g shop-bought
50g caster sugar meringues,
½ lemon, juiced roughly crushed 500g fresh vanilla ice cream cones, to custard serve (optional)
1
Tip the strawberries, sugar and lemon juice into a bowl and toss well. Cover and leave to macerate.
2
Whisk the custard and cream together in a shallow freezer proof container with a lid until combined. Freeze for 1 hr 30 mins-2 hrs until semi-frozen. If you have a large freezer and a blender, place the jug of the blender in the freezer alongside the ice cream to get cold (this is not essential). Scrape the semi-frozen custard into the blender and pulse until it’s the texture of a thick smoothie. Pour back into the container and freeze for another 1-2 hrs until it is the texture of softserve ice cream. If you don’t have a blender, use a whisk to break up the custard.
3
When the custard is ready, spoon the macerated strawberries over the top, leaving most of the syrup in the bowl. Stir the strawberries and a few of the meringue pieces through the custard, then scatter most of the remaining meringues over the top. Freeze for at least 3 hrs until the ice cream is scoopable, or overnight. Can be made up to three days ahead and frozen. Leave to soften slightly before serving. Scoop the ice cream into bowls or cones and serve topped with the remaining meringue and strawberry syrup.
Kcal 254 Fat 15g Saturates 9g
Carbs 25g Sugars 23g Fibre 2g Protein 3g Salt 0.1g