Ice Cream in January, with all the snow and ice? What am I thinking about? Indeed, I am shivering just looking at the picture, however it’s nice to have a change from the rich fare we have been eating in December.
This particular ice cream came about because, while I was defrosting the freezer, I found a small carton of strawberry puree from last summer. I let it thaw and had a taste and it still tasted good. however, it needed to be used. I also had a single white chocolate meringue left over from New Year, a teeny tiny bar of Green and Blacks White Chocolate and a tub of Creme Fraiche in the fridge, perfect ingredients for either Eton Mess or Eton Mess Ice Cream.
- 250 g ripe strawberries
- 100 g caster sugar
- 300 g Creme Fraiche
- 1 meringue crushed into chunks, not powder
- 25 g white chocolate
- To make the strawberry puree, hull the strawberries and crush them with the sugar, either in a food processor or with a fork, it will take you a bit longer but you do get some nice chunky bits of strawberry.
- Mix the strawberry puree with the creme fraiche, cut the chocolate into chunks and mix it into the strawberry mixture. Put in an ice cream maker to churn or put the bowl into the freezer until the ice cream is firm. I would recommend using a shallow flat dish as it will freeze quicker.
- Take the ice cream out of the freezer every 30-45 minutes and break up the ice crystals by whisking with a fork. The third time you do this, the ice cream should be firm enough to mix in the crushed meringue, then leave it to freeze until firm.
- To serve, take the ice cream out of the freezer and place in the fridge for about 20 minutes until it is soft enough to scoop.
As I used half-fat creme fraiche, the ice cream was more crystallised. You get a better result with full-fat products but it is still delicious.
More Ice Cream Recipes from Farmersgirl Kitchen