Eton MESS Ice Cream, From Scratch

Greetings, from Los Angeles! I relocated here in November and much like my ice cream, I'm starting from scratch. 

Highlights of this life transition include asking my Uber driver if he wants to be friends, eating my feelings in tacos twice or thrice a day, and saving a folder of block quote affirmations to my desktop. 

But I remind myself that I'm just planting seeds and the harvest will totally come. Until then, I bought a little CuisinArt (the same one I started on five years ago!) and I've been making only my best and personal favorite flavors. When you're in the midst of a huge life transition sometimes it feels daunting to create something. But if you push yourself, I think creating is actually the way through. (Someone is reading too many block quotes!). 

So - I made my Eton Mess ice cream and I'm writing this blog post (for me) but I hope you'll make it (for you). Don't forget to share it with your Uber driver.

Eton Mess Ice Cream

(Roasted Strawberry & Vanilla Meringue Ice Cream)

1 1/2 cups heavy cream

1 1/2 cups whole milk

1/2 cup sugar

4 egg yolks

1 cup chopped vanilla meringue pieces


1 pound of fresh, ripe strawberries

1 teaspoon vanilla extract

2 teaspoons of sugar


Here's how you make it:

Hull the strawberries if you have the patience. If you don't, cut off the stems. 

Toss the strawberries with sugar and vanilla and spread across a baking sheet.

Roast at 350° for 20 minutes. Let cool, then purée.

Heat the heavy cream, whole milk and sugar in a medium saucepan over medium heat. Once the batter starts to simmer, remove from heat. Temper the eggs by slowly pouring a cup of the hot batter into the egg yolks while whisking constantly. Pour the warmed egg yolks back into the batter and stir for a minute. Let cool for 30 minutes.

Pour strawberry purée into the batter and stir well. 

Let the batter ripen in the fridge (if you can, leave it for two days). Strain the batter and churn in an ice cream maker. Mix in the meringue pieces. Enjoy!