The base of this lovely ice cream comes from my crème anglaise. However, the cream is cooked with lemon zest, the ice cream consists of lot’s of delicious strawberry pieces. The whole magical and refreshing dessert is topped with hazelnut meringue. This way you impress your beloved, as well as processing your leftover egg whites. Stunning!
This ice cream is suitable for kids 2 plus, because of a possible egg white intolerance and presence of nuts. However, during the hot sunny days it is indeed a very fulfilling treat.
Total Time: 1 hour + 4 hour sit of the cream in the freezer
250ml double cream
1 teaspoon of lemon zest
2 egg yolks
30g of icing sugar, sifted
300g of fresh or frozen strawberries, washed, cleaned and mashed into pieces
2 handfuls of almond flakes
The Hazelnut Meringue:
2 egg whites, whisked into snow peaks
60g of caster superfine sugar
50g of icing sugar, sifted
1 teaspoon of vanilla extract
1 teaspoon of vanilla pudding mix
A splash of vinegar
90g of ground hazelnuts
The Strawberry Ice Cream
First, heat up the cream in a small deep pan on medium heat. Flavour up with lemon zest and let it simmer.
Meanwhile, whisk egg yolks with icing sugar into a smooth fluffy texture, for about 2-3 minutes.
Next, pour in the cream through a sieve into the yolks. Constantly mix and do it very slowly, so it gets incorporated well. Stir with a balloon whisk.
Then, mold back into a pan on medium heat. By mixing with a spatula, bring it to boil and take it off the heat. Let it cool down for a bit.
The Hazelnut Meringue
Once the egg yolks start becoming a thick shiny texture, gradually stir in the caster sugar and icing sugar.
Add the vanilla extract, vanilla pudding mix and a splash of vinegar. Give it a last quick stir and set aside.
Add all the hazelnuts in and mix with a spatula. Place the prepared dough directly into a large baking tray lined with some baking paper. In this particular case, it is up to you what shape you like it to be. You can ease your job and bake it in 1 piece, or perhaps into something more impressive, spoon it onto baking paper.
Bake it in the oven for about 45 minutes until it gets golden on the bottoms and tops. Open the oven and let it cool down for a bit.
Blend the strawberries and mix them with your prepared chilled cream. Mold it into a plastic box and sprinkle well with almond flakes.
Give it a last stir with spoon and freeze.
Every hour or so, open the ice cream and mix. This way you get a very smooth and silky texture.
After the ice cream is frozen enough, take a large knife and cut the meringue. Spoon ice cream into a serving bowl and sprinkle with the meringue. Beautiful!
Makes 6 serves.