Pavlova Ice Cream
Baking and Desserts | Australian cuisine
⏳ Time
6 hours
🥕 Ingredients
9
🍽️ Servings
5
Description
If desired, raspberries can always be replaced with strawberries, and blackberries with blueberries.
Ingredients
- 3.2% Milk - 7 fl oz
- Cream 22% - 15.9 oz
- Sugar - 1 cup
- Egg white - 3 pieces
- Vanilla extract - 1 teaspoon
- Raspberry leaves - 3.5 oz
- Serviceberries - 3.5 oz
- Meyer Lemon Juice - 2 teaspoons
- Meringue - 2 pieces
Step by Step guide
Step 1
In a saucepan, combine the milk and cream. Place over medium heat and heat until the milk mixture just begins to boil.
Step 2
In a large bowl, whisk the yolks with 3/4 cup of sugar. Stir in the vanilla extract. Whisk until the egg mixture turns pale yellow and has a soft cream-like texture.
Step 3
Once the milk mixture boils, remove it from the heat. Gradually pour the hot milk mixture into the egg mixture, stirring constantly. While stirring, keep the whisk vertical to avoid bubbles forming on the surface of the future ice cream.
Step 4
Pour the resulting mixture back into the saucepan, place over medium heat, and stir with a wooden spoon until the mixture thickens. While stirring, make sure to scrape the edges and the center of the bottom of the saucepan, otherwise, the mixture may burn. Do not allow it to boil. The cream is ready when it reaches the consistency of liquid sour cream. Remove the cream from the heat.
Step 5
Place the cream over a cold water bath. To do this, fill a large bowl halfway with very cold water and ice cubes. Place the saucepan with the cream on top. Stir the cream occasionally for about 30-40 minutes until it cools. This stirring will prevent ice crystallization.
Step 6
Remove the saucepan with the ice cream from the water bath, tightly cover it with a lid, and place it in the refrigerator for 4-5 hours for further cooling.
Step 7
Prepare the berry sauces. For the raspberry sauce, blend 90 grams of raspberries, 10 grams of sugar, and 1 teaspoon of lemon juice. Strain the sauce through a sieve to remove the seeds. Cool at room temperature.
Step 8
For the blackberry sauce, repeat the same: blend 90 grams of berries, 10 grams of sugar, and 1 teaspoon of lemon juice. Strain through a sieve and cool.
Step 9
Break the prepared meringues into small pieces with your hands. Preheat the oven to 302°F, place the meringues on a non-stick tray, and warm them in the oven for 5 minutes.
Step 10
Remove the ice cream from the refrigerator and transfer it to an ice cream maker, churning for 20-40 minutes. Fill half of the ice cream container. On the surface of the ice cream, randomly distribute the strawberry and blackberry sauces. Using the back of a wooden spoon, gently swirl the ice cream, drawing the number 8. Do not mix the ice cream and sauces into a homogeneous mass. Top the ice cream with pieces of meringue and place the remaining fresh berries. Repeat with a second layer of ice cream.
Step 11
Close the container and place it in the freezer for 4 hours before serving or further storage.
Step 12
If you don't have an ice cream maker, immediately transfer the ice cream mixture to a container, stir in the strawberry and blackberry sauces, pieces of meringue, and whole berries, mix, and place in the freezer. Remove the container and stir the contents every half hour until set.
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