After making an insane Strawberry Eton Mess Bundt cake the other week, I decided to try my hand at an equally delicious ice cream version – ya know, now that us Brits believe we’re in the meditaranean thanks to a current and very gorgeous heat wave.
The art of making ice cream takes me back to senior school and one fun science lesson when I was perhaps 12/13. There’s not much I remember about said lesson, just frantically shaking a plastic container full of ice (and I’m guessing, the ice cream ingredient) for what felt like hours. Thankfully, my version doesn’t involve that.
I don’t have an ice cream machine so the below recipe let’s my trusted freezer do the fancy work and an electric hand held whisk. The key ingredients, condensed milk and double cream are at the core of this recipe and will give the ice cream that creamy, sweet flavour we love – British strawberries are what make it the best though.
TIP: There are two ways you can make the strawberry sauce – the first, melting the strawberries in a saucepan over a low heat for around 20 minutes (like you would jam, see Eton Mess Bundt Cake recipe for reference) whilst adding a tablespoon of honey OR you could place the strawberries and honey into a blender and let it do the hard work. Though if it’s anything like my blender, this may take some time.
Ingredients (fills one 2lb loaf tin):
- 400g British strawberries, chopped
- Half a lemon, juice only
- 1 tbsp honey
- 1x 379g can of condensed milk (light or normal)
- 300ml double cream
- Dried strawberries
- Meringue pieces (I used three pre-made meringue nests)
- Ice cream cones, optional, to serve
- Start by creating the strawberry sauce, either by placing your chopped strawberries, lemon juice and honey within a blender until smooth or by heating over a low heat for around 20 minutes and leaving to cool
- Once your strawberry sauce is made, move onto the ice cream by placing the double cream in a mixing bowl and whisking until thick and soft peaks are formed. Add the condensed milk to the cream and mix again with your handheld whisk for around 30 seconds until combined then fold in half of the crushed meringue pieces
- Pour the cream/milk mixture into the loaf tin and then add dollops of the strawberry jam on random spots on top of the mixture. Create a marble effect with a sharp knife/skewer or cake tester and then sprinkle the rest of the meringue pieces as well as the dried strawberry pieces on top
- Wrap the loaf tin tightly in cling film and place in your freezer overnight or if you’re planning to serve on the day, allow to set for at least 6 hours
- Serve with some fresh strawberries or add a scoop to a wafer cone (my favourite). Once made, the ice cream should keep in the freezer for around a month
Enjoy, Nic x