Eton Mess Ice Cream

I am still harvesting strawberries daily in our garden, so I decided to make some ice cream.

Eton Mess is a great strawberry dessert and strawberries and meringue go so well together. I just couldn’t resist pairing the two in creamy, yummy, frozen deliciousness!

I have used an ice cream maker to create this recipe, so if you are using one. Follow the machines guidelines on how to use it. If you don’t own an ice cream maker, don’t worry, you can still make your own batch. Once mixed, place your mixture into a container and into the freezer. You will need to remove it every couple of hours or so and give it a good mix to break up any forming ice crystals to make sure your finished ice cream is creamy and smooth.

1

Place the strawberries and sugar into a food processor and mix until nearly smooth.

2

3

Mix the cream and condensed milk in a bowl and add the strawberry mixture. Mix through.

4

Break up the meringue nests using a rolling pin until you have small pieces. Add half to your cream and strawberries and mix until combined.

Place in the fridge to chill for 30 minutes.

5

Add half of the remaining meringue and mix through.

6

Place the rest of the meringue on top, cover with the lid and put into the freezer until the mixture has frozen through completely.

7

 

Eton Mess Ice Cream

Ingredients:

  • 400g Strawberries
  • 2 Tbsp Caster Sugar
  • 200ml Double Cream
  • 110g Condensed Milk
  • 4 Meringue Nests

Directions:

  1. Place the strawberries and sugar into a food processor and mix until nearly smooth.
  2. Mix the cream and condensed milk in a bowl and add the strawberry mixture. Mix through.
  3. Break up the meringue nests using a rolling pin until you have small pieces. Add half to your cream and strawberries and mix until combined.
  4. Place in the fridge to chill for 30 minutes.
  5. Once chilled place into your ice cream maker and follow the machine instructions until the ice cream is frozen but still soft. Spoon into a container.
  6. Add half of the remaining meringue and mix through.
  7. Place the rest of the meringue on top, cover with the lid and place in the freezer until the mixture has frozen through completely.

2 Comments

  1. A_Boleyn says:

    You could change this into a no-churn version by whipping the cream first and combining it with the condensed milk, fruit puree and then freezing. Drying the strawberries somehow to reduce and concentrate the flavour would make it even better.

    • Becky says:

      Thank you for your tips, that’s a good idea for someone without an ice cream maker who wants a no fuss version.

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