Serves approx. 15
Christmas is the time for indulgence, and if you are lucky enough to be passing through some of our strawberry growing regions, then ensure that you pick up a few punnets of these sun-kissed, juicy morsels to create this simple desert.
Nothing beats strawberries picked and eaten fresh from the grower. They taste like a strawberry should unlike the cold and often under ripe strawberries from the local supermarket. Better still, pick your own! We have coupled the ice cream with meringue so that we can use the leftover egg whites.
Cooked meringue can be made ahead and stored in an airtight container. If you don't have an ice cream maker, then simply pour the mixture into a loaf tin, lined with cling film and freeze. Voila! You now have a semifreddo!
Ingredients
For the strawberry ice cream:
- 1 cup milk
- 1 cup cream
- 1 tsp. vanilla essence
- 5 egg yolks
- 125g caster sugar
- 500g strawberries, hulled
- 55g caster sugar
For the meringue:
- 5 egg whites
- ¾ cup caster sugar
- Pinch of salt
To serve:
- Extra strawberries
- Yoghurt or cream (we used mango yoghurt)
- Pistachio nuts, shelled and roughly chopped
- Thyme flowers
Method
- In a medium-size saucepan, gently heat milk, cream, and vanilla. Do not boil but bring to just below a boil. Take it off heat.
- Whisk together the egg yolks and the sugar until light and creamy (we use an electric beater)
- Continue to whisk egg yolks and slowly pour in the warm milk mixture
- Transfer mixture into a clean medium-size pan and gently heat stirring with a wooden spoon until the mixture thickens and coats the back of the spoon
- Remove from heat and place cling film over the surface. Refrigerate until cold.
- Puree the strawberries with the extra sugar
- Gently fold into the cooled custard and pour into the ice cream machine
- Churn until set
- Freeze until ready to serve
- In an electric mixer, whisk the egg whites until stiff and add a pinch of salt. Slowly add the sugar—1 tbsp. at a time—whisking well between each addition until sugar is completely dissolved and the mixture is thick. Pipe onto a baking tray into the desired shape, building up the sides to create a 'nest'.
- Bake at 90 degrees at least two hours. Turn off the oven and leave meringues in the oven to cool completely. Store in an airtight container for up to one week.
To serve
Fill the meringue with yoghurt, top with sliced strawberries and a generous dollop of ice cream. Garnish with thyme flowers and pistachio nuts.
