This homemade ice cream is a sweet cheat. It takes minutes to prepare (plus several hours to freeze) and is great to impress midweek. I make mine with crushed honeycomb (see my earlier blog), but you could mix in anything from pistachio nuts to crystallised ginger to fruit. However you want to make your ice cream, this is a rather calorific dessert, so eat with restraint….or a small spoon.
This is an incredible easy recipe, unlike the previous E. Just a few key ingredients, a few moments of effort are required to deliver this delicious dessert.
2 tablespoons balsamic vinegar
8 meringue nests (homemade or bought)
400ml double cream
1-2 tablespoons of caster sugar
Cut off the green stalks front the strawberries and cut each fruit into similar sizes as the raspberries.
Set aside a couple of pieces of strawberry and raspberr and dribble the balsamic vinegar and caster sugar over the strawberries and leave to stoop for a couple of hours. Don’t worry, the balsamic ail help bring out the taste of the fruit rather than overpowering it.
Crush the meringues. You want a mix of chunky pieces, small pieces, and sand-like dust.
When you’re ready to serve the dessert, whip the double cream until it forms soft peaks (this should only take 1 minute by hand).
Fold in the fruit (juice and all), meringue into the cream and top each serving with a couple of pieces of fruit.