Rhubarb, Strawberry & Rose Eton Mess Ice Cream
- 240g (8.3oz) Single Cream
- 240g (8.3oz) Whole Milk
- 2g (0.07oz) Vanilla Essence
- 53g (1.86oz) Egg Yolks
- 130g (4.58oz) Golden Caster Sugar
- 0.36g (0.012oz) Salt
- 320g (11.28oz) Double Cream
- 40g (1.41oz) Chaucer Rhubarb Freeze-Dried Powder
- 1-2g (0.035 – 0.07oz) Rose flavouring to taste (depending upon type and brand of flavouring)
- 1g (0.035oz) Guar Gum
- 15g (0.529oz) Chaucer 5-10mm Freeze-Dried Strawberry pieces
- 26g (0.91oz) Meringue Nests (broken into chunks),
OTHER INGREDIENT SUGGESTIONS
Why not try replacing the Rhubarb with Raspberry & Ginger for a slight twist on the traditional Eton mess.
- 1 If using a manual ice cream maker, pre-freeze bowl for 12 hours.
- 2 In a medium pan heat the single cream, milk and vanilla essence until steaming and small bubbles appear around the edges of the pan. Remove from heat.
- 3 Place the egg yolks in a large bowl and set on a damp towel to stabilise. Add sugar and salt whisking to combine. Reheat or cool milk mixture to a bare scald, then whisking constantly with one hand, pour the hot dairy very slowly into the yolks until they have been completely combined
- 4 Pour double cream into a large jug or bowl.
- 5 Then, pour the milk and egg mixture back into the saucepan and set over a medium/low heat. Cook, stirring constantly with a heat proof rubber spatula, scraping the sides and bottom of the pan, until the custard just begins to form a thickened film on the bottom of the pan (tilt pan to see this), or reaches 78oC (172.4F) on an instant read thermometer. This will take approximately 5 to 10 minutes. Immediately pour the custard into the container of cold double cream. Stir to combine.
- 6 Measure the freeze-dried fruit powder and Guar Gum into a bowl and very gradually whisk in the custard mixture. Be careful to keep the mixture smooth. When all custard mixture is added sieve the mixture to remove any lumps. Add rose flavouring and stir thoroughly.
- 7 If using a fully automatic ice cream maker then add to machine immediately and churn for 30-45 minutes or until thick, then place in the freezer until ice cream consistency is thick enough to support inclusions without sinking/rising through mixture.
- 8 If using a manual ice cream maker chill this mixture in the fridge for at least 4 hours or preferably overnight before churning. Once churned, place in the freezer until ice cream consistency is thick enough to support inclusions without sinking/rising through mixture.
- 9 Once the ice cream is of the correct consistency add strawberry pieces and meringue and stir though gently to disperse these inclusions.
- 10 Put the ice cream back into the freezer immediately to fully harden.
- 11 Serve and enjoy!