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Eton Mess Ice cream in a serving dish
cookingwithmykids

Eton Mess ice cream

ETON MESS ICE CREAM IS A DELICIOUS, CREAMY NO CHURN ICE CREAM FULL OF FRESH STRAWBERRIES AND MERINGUE PIECES. IT'S THE PERFECT SUMMER DESSERT.
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Prep Time 20 minutes
Freezing time 4 hours
Total Time 4 hours 20 minutes
Servings: 8
Course: Dessert
Cuisine: British
Calories: 856
Ingredients Equipment Method Notes

Ingredients
  

  • 600 g double or whipping cream
  • 200 g sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 400 g strawberries
  • 50 g caster sugar
  • 1/2 lemon, juiced
  • 50 g meringue nests we used 4 pre bought nests

Equipment

  • Digital scales
  • Measuring cups
  • measuring spoons
  • Freestanding mixer
  • Mixing bowl
  • Food container
  • Ice lolly mould
  • Ice cream scoop

Method
 

WHIP THE CREAM
  1. Measure out the cream and pour it into a large mixing bowl or free-standing mixer.
    Whip the cream using the whisk attachment of your free-standing mixer or a hand held whisk, until it is smooth and has formed ‘soft peaks’.
ADD THE CONDENSED MILK AND VANILLA
  1. Measure out the condensed milk and vanilla and add them to your mixing bowl.
    Gently stir them in, until they are well combined.
FREEZE THE ICE CREAM
  1. Pour the ice cream into a 2lb loaf tin, or other similar sized baking tin. Pop it in the freezer for an hour or two until it is partially frozen.
    Using a spatula or the back of a spoon, smooth it down into the corners and level the top
PREPARE THE STRAWBERRIES
  1. Remove the stems and hulls and chop them into smaller pieces. It doesn't matter if some strawberry pieces end up larger than others.
    Put the strawberries in a small bowl and add the lemon juice and sugar. Stir it in then leave it for at least half an hour to macerate.
ADD THE STRAWBERRIES AND MERINGUE TO THE ICE CREAM
  1. Break the meringue nests up into smaller pieces.
    Remove the ice cream from the freezer and add the strawberries and meringue pieces. Stir them in so they are well distributed among the ice cream.
  2. Pop the Eton mess ice cream back in the freezer for another few hours at least, or, if you can, overnight to set fully.
  3. Remove the ice cream from the freezer about half and hour or so before you want to serve it. Serve and enjoy!

Notes

Soft peaks is when the mixture is thick enough to hold very briefly when you lift the whisk out before flopping down again.