Dairy Free Eton Mess Ice Cream
Dairy Free Eton Mess Ice Cream
I love Home made Dairy Free Ice Cream especially as you can make any flavour you so desire. This is my version of a Dairy Free Raspberry Eton Mess Ice Cream.
Ingredients:
4 egg yolks
70 g caster sugar
400 ml coconut cream (tin)
1 tbsp. vanilla extract
1/2 cup raspberries (I use frozen)
1/4 cup raspberry jam
1 heaped cup meringue (crushed to your sizing)
Method:
Put the egg yolks and sugar into a bowl and beat with a mixer until the egg yolks are almost white.
Gently heat the milk in a saucepan.
Combine the egg and sugar into the hot milk and stir until combined.
Continue to heat the mixture for 2 minutes, stirring constantly. Ensure it does not boil.
Allow the mixture to cool in a refrigerator.
Once chilled place in ice cream machine as per instructions.
Add in slowly the raspberries, raspberry jam and meringue. I always leave some behind to decorate the top of the ice cream.
Transfer into freezer.
Additional Notes:
I freeze my ice cream in small portions so one portion can be taken out at a time as required.
This will last up to 2 weeks in a freezer.
Remember to not waste the egg whites. Freeze them and save them for other recipes.
Try different fruit such as strawberries, mango, blackberries.
Equipment Used:
KitchenAid Stand Mixer
Saucepan
Ice Cream Maker
Freezer containers.
