Eton mess ice cream

Ingredients

Ice cream base

• 1 vanilla pod
• 600ml double cream
• 300ml whole milk
• 5 medium free-range egg yolks
• 100g caster sugar

Strawberry swirl

• 200g strawberries
• 50ml elderflower cordial
• 1 tbsp lemon juice
• 40g caster sugar
• 25ml gin or vodka
• 5 meringue nests

Strawberry swirl

1. Hull the strawberries and roughly chop.
2. Place in a small bowl and mix in the cordial, lemon juice, caster sugar and gin.
3. Stir and leave somewhere cool for 1 hour.
4. Blitz in a food processor until smooth.

Ice cream base

1. Split the vanilla pod in half, scrape out the seeds and place both in a mediumsized heavy-based pan along with the cream and milk. Bring to a simmer.
2. Whisk together the yolks and caster sugar until pale and thickened.
3. Once the cream has come to the boil, take off the heat and immediately whisk 1/3 into the yolks then pour everything back into the pan (still off the heat) and whisk well.
4. Sieve into a clean bowl and leave to cool.
5. Freeze for 4-6 hours then slice into large cubes and blitz in a food processor.
6. Crumble in the meringues and add the strawberry purée, stirring once to keep the swirl. Return to the freezer for another 4 hours or until solid.

Our monthly The Field to Fork newsletter brings together the best of The Field’s food and drink writing. Sign up here.