Equipment
Ingredients
Strawberry Swirl
- 250 g strawberries, hulled and diced
- 30 g caster sugar
- 15 ml lemon juice, freshly squeezed
Ice Cream Base
- 500 ml heavy cream, chilled
- 397 g sweetened condensed milk, chilled
- 10 ml vanilla extract
- 1 g fine sea salt
Mix-ins
- 50 g meringue nests, crushed into bite-sized pieces
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 418 kcal
- Protein
- 6 g
- Carbohydrates
- 38 g
- Fat
- 28 g
- Fiber
- 1 g
- Sugar
- 34 g
- Sodium
- 144 mg
- Saturated Fat
- 17 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 91 mg
- Potassium
- 299 mg
- Calcium
- 188 mg
- Iron
- 0.3 mg
- Magnesium
- 22 mg
- Phosphorus
- 172 mg
- Zinc
- 0.7 mg
- Vitamin A
- 297 mcg
- Vitamin C
- 21 mg
- Vitamin D
- 1.1 mcg
- Vitamin E
- 0.8 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.35 mg
- Niacin
- 0.3 mg
- Folate
- 17 mcg
- Water
- 83 g
- Alcohol
- 0 g
Sources: USDA FoodData Central
Method
Chop the strawberries into small, even pieces to prepare them for the compote.
Place the diced strawberries, caster sugar, and lemon juice in a saucepan over medium heat. Simmer until the fruit breaks down and the liquid reduces into a thick, jammy syrup.
Transfer the strawberry reduction to a clean bowl and cool completely in the refrigerator or over an ice bath.
In a large mixing bowl, whip the heavy cream until stiff peaks form.
In a separate large bowl, whisk together the sweetened condensed milk, vanilla extract, and sea salt until smooth and thoroughly combined.
Gently fold the whipped cream into the condensed milk mixture in two additions, using a spatula. Take care not to deflate the air whipped into the cream.
Fold the crushed meringue pieces into the ice cream base, reserving a small handful for the top.
Transfer half of the ice cream base into a 9x5 inch loaf pan. Dollop half of the cooled strawberry syrup over the base and swirl gently with a knife. Repeat with the remaining base and syrup, then top with the reserved meringue pieces.
Cover the loaf pan tightly with plastic wrap and freeze until completely solid.
Chef's Notes
- For the best volume and fastest whipping, ensure your heavy cream, mixing bowl, and beaters are thoroughly chilled before starting.
- Store-bought meringue nests work beautifully here, but ensure they are completely crisp. Chewy meringues contain more moisture and will become gummy when frozen.
- Excess water is the enemy of creamy no-churn ice cream. Take the time to properly reduce your strawberry compote until it resembles a thick jam to avoid icy pockets.
- A pinch of fine sea salt is crucial in this recipe to balance the intense sweetness of the condensed milk and the meringues.
Storage
Freezer: 1 month — Cover tightly with plastic wrap touching the surface of the ice cream to prevent ice crystals, then wrap the pan in foil.
Troubleshooting
Ice cream is icy or has large ice crystals
Cause: Strawberry compote had too much water remaining, or the ice cream melted and refroze
Fix: Let sit at room temperature for 10 minutes to soften slightly before serving. Icy texture cannot be reversed.
Prevention: Ensure the strawberry mixture is reduced to a very thick jam before using, and store the final product deep in the freezer.
Ice cream base is dense and heavy, not fluffy
Cause: Whipped cream was over-mixed or deflated during folding
Fix: Cannot be fixed once mixed, but will still freeze into a delicious, albeit denser, dessert.
Prevention: Fold the whipped cream into the condensed milk very gently using a wide spatula, scraping the bottom of the bowl and lifting over.
Cultural Context
This ice cream takes its flavor inspiration from Eton Mess, a traditional English dessert consisting of a chaotic, delightful mixture of fresh strawberries, broken meringue, and lightly whipped cream. Historically, the dessert is served at Eton College's annual cricket game against Harrow School, dating back to the late 19th century.
