Eton Mess Ice Cream

While we're enjoying this lovely summer weather, let's make ice cream instead of hay!  This is another one of those fabulous ice creams that is really so easy to make, but leaves you wondering why you didn't try it earlier...  Eton Mess is a classic pudding, but in ice cream form it's even more mouthwateringly delicious.   I made it using my own meringues, but you could use bought ones, especially ones you bought and forgot about and then discover have crumbled beyond redemption.  Blogging the original pudding, I described it as "Summer in a glass".  This one is definitely "Summer in a Scoop".

All these puddings are tested on my family, or my friends.  Sometimes, impatience sets in, and it's not possible to do a beautiful picture of the pudding before it's devoured. This is one of those times...

Eton Mess Ice Cream

Eton Mess Ice Cream  

3 egg yolks

1 pint/600ml double or single cream and milk mixed (more cream = richer ice cream)

4oz/120g caster sugar

6oz/170g strawberries, puréed in a blender

6oz/170g strawberries for decoration (or whatever’s left in the punnet)

Handful of crumbled meringues – approx. 2 home made ones

few springs of mint/basil

Warm the milk/cream in a pan until blood temperature.  Beat the eggs and sugar together in a bowl, add the milk and cream and then pour it all back into the pan.  Stir it gently until it thickens slightly, then allow it to cool.  Pour into an ice cream maker and churn until thick.   Add half of the strawberry purée.

Just before serving, add the rest of the strawberry purée and meringues and mix in roughly, so that you get a lovely swirl of curd and the meringues don’t entirely disappear.    Top with the remaining strawberries, quartered and the mint or basil (it's for decoration only, not meant to be eaten).   Makes approx. 1.5 litres.