Kerrymaid’s No Churn Eton Mess Ripple Ice Cream
This recipe is designed specifically with fortification in mind. Dark chocolate has a lot of nutritional value as it contains increased levels of antioxidants with a high level of cocoa flavanols that help improve and lower blood pressure levels.
| PREP TIME: | COOKING TIME: | Serves |
|---|---|---|
| 15 MINS + 3 hours TO FREEZE THE ICE CREAM |
40 MINS | 32 |
Double
Ingredients
- Meringue
- 2 Egg Whites
- Small pinch of salt
- 110g Caster Sugar
- Ice Cream
- 5 Eggs (separated)
- 125g Caster Sugar
- 325ml Kerrymaid Double
- Strawberry Coulis
- 150g Fresh Strawberries, hulls
- removed and cut in half
- 80g Icing Sugar
- ½ Lemon (squeezed)
Method
Prepare and bake the meringue
For the ice cream, whisk the 5 egg whites in a large bowl until stiff peaks are formed, then slowly whisk in the caster sugar until stiff and glossy. In a separate bowl, whisk the Kerrymaid Double until soft peaks are formed, then fold the Kerrymaid Double and remaining 5 yolks into the whisked egg whites, then place into a plastic container
For the strawberry coulis, place all the ingredients into a food processor and blend until smooth. Ripple half the strawberry coulis through the ice cream with a spoon and crush half the meringue and sprinkle through the ice cream. Place in a freezer to set for at least 3 hours.
To serve, sprinkle with the leftover meringue and a drizzle of strawberry coulis
TOP TIP FROM OUR CHEF
- SERVE IN A CLEAR BOWL AS DESSERT OR AS PART OF A SUMMER AFTERNOON EVENT
Allergens
- Contains: Soya, Eggs