How could I resist trying out this recipe? Eton mess has always seemed like the ultimate British summer dessert, and here it is in a different and more refreshing form – ice-cream! And for once you don’t need to posses an ice-cream maker. It takes about 25 minutes to make and is then frozen overnight.
This recipe got me thinking that whipping cream and condensed milk could be used as a basic ice-cream recipe, and then all sorts of deliciousness could be added e.g. pecan nuts/honeycomb. I will be trying out some ideas!
For an equally simple yet tasty mango ice cream recipe click here: https://katielovescooking.wordpress.com/2012/07/22/thai-fish-curry-and-easy-mango-ice-cream-serves-4-16/
Ingredients for Eton mess ice cream (makes 8 – 10 servings)
800g strawberries, hulled, plus extra to serve
3 tbsp icing sugar
1 x 300ml tub whipping cream
1 x 397g tin condensed milk
100g meringues, crumbled
Puree the strawberries with the icing sugar in the food processor. In a large bowl, whisk the cream and condensed milk together to form soft peaks. Stir in 2/3 of the strawberry puree and the crumbled meringues. Tip the mixture into a large container (e.g. freezer box), then drizzle the remaining strawberry puree on top. Freeze the ice cream overnight. It will keep for a few weeks in the freezer.
Recipe from Sainsburys magazine