Easy Eton Mess Ice Cream Recipes

EASY ETON MESS ICE CREAM

Steps:

• Tip the strawberries, sugar and lemon juice into a bowl and toss well. Cover and leave to macerate.
• Whisk the custard and cream together in a shallow freezerproof container with a lid until combined. Freeze for 1 hr 30 mins-2 hrs until semi-frozen. If you have a large freezer and a blender, place the jug of the blender in the freezer alongside the ice cream to get cold (this is not essential). Scrape the semi-frozen custard into the blender and pulse until it's the texture of a thick smoothie. Pour back into the container and freeze for another 1-2 hrs until it is the texture of soft-serve ice cream. If you don't have a blender, use a whisk to break up the custard.
• When the custard is ready, spoon the macerated strawberries over the top, leaving most of the syrup in the bowl. Stir the strawberries and a few of the meringue pieces through the custard, then scatter most of the remaining meringues over the top. Freeze for at 3 hrs until the ice cream is scoopable, or overnight. Can be made up to three days ahead and frozen. Leave to soften slightly before serving. Scoop the ice cream into bowls or cones and serve topped with the remaining meringue and strawberry syrup.

ETON MESS

Steps:

• Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
• Beat egg whites and salt in a glass, metal, or ceramic bowl until they just hold soft peaks. Gradually mix in 1 cup sugar, then continue to beat until meringue holds stiff, glossy peaks. Spoon meringue into 4 equal mounds on the prepared baking sheet. Spread each into 3 1/2-inch rounds, smoothing the tops.
• Bake in the middle of the preheated oven until crisp and firm, about 1 1/2 hours. Turn the oven off and leave meringues in until completely cooled, about 1 hour.
• Meanwhile, halve some strawberries for garnish and set aside. Slice remaining strawberries and place in a small bowl with sherry and 1 tablespoon sugar. Stir and let macerate for 20 minutes.
• Drain macerated strawberries in a sieve set over a bowl, reserving syrup.
• Beat cream in a chilled bowl until it just holds stiff peaks. Beat reserved syrup into the cream.
• Place meringues on serving plates. Top with macerated strawberries and spoon cream mixture over top. Garnish plates with halved strawberries.

STRAWBERRY ETON MESS

Steps:

• Transfer the meringue cookies to a large, resealable plastic bag. Use a rolling pin to lightly crush the cookies. (You should have pieces of varying sizes.)
• Trim the berries, discarding the greens. Halve or quarter 1 pound of the strawberries; add to a medium bowl. Blend or mash the remaining 1/2 pound strawberries until you have a chunky purée. Add the strawberry purée, lime zest, lime juice and 2 to 3 tablespoons confectioners' sugar to the chopped strawberries and toss to coat. (The better the strawberries, the less sugar you'll need.)
• In a large bowl, beat the cream with 1 tablespoon confectioners' sugar with an electric mixer on medium-high until whipped cream holds stiff peaks. Fold the crumbled meringue into the whipped cream.
• Starting and ending with the strawberry mixture, layer it with the cream mixture in individual serving dishes (preferably clear cups, bowls or jars), creating as many layers as you like. Serve immediately.

ETON MESS ICE-CREAM SANDWICH RECIPE BY TASTY

Steps:

• Cut the tops off of strawberries and apply to the bottom of two pieces of meringue.
• Place a large scoop of ice cream on top of the strawberry side of one meringue and cover with second meringue to create a sandwich.
• Enjoy!