CookEat Recipe
Christmas Ice Cream with Poached Meringue
Vanilla and maraschino ice cream layered around softly poached vanilla meringues.
Method
Steps
Step 1
For the vanilla ice cream, mix the six commercially pasteurized egg-yolk equivalents with eight ounces icing sugar for five minutes. Bring one pint cream, one pint pasteurized milk and one vanilla pod to a boil in a separate pan.
Step 2
Gradually stir the hot dairy into the yolks. Stir over gentle heat for about five minutes without boiling until the custard reaches 74°C. Remove the vanilla pod and strain into a clean shallow food-safe container. Cool promptly over external ice and refrigerate at 40°F or colder within two hours.
Step 3
Chill thoroughly, then churn according to the ice-cream maker instructions, using about thirty minutes as a guide until firm. Measure one actual pint of the finished vanilla ice cream for this dessert. Keep this portion frozen and freeze the remaining ice cream separately.
Step 4
Whip the separate two gills cold pasteurized dairy whipping cream to a stiff froth over external ice. Beat in the separate one ounce icing sugar for two minutes. Fold all this whipped cream into the selected actual one pint vanilla ice cream with two tablespoons maraschino liqueur and keep frozen.
Step 5
Whisk the three commercially pasteurized egg-white equivalents to a stiff froth, gently fold in two tablespoons fine sugar and six drops food-grade vanilla essence. Bring the remaining one pint pasteurized milk with one ounce fine sugar to a gentle boil in a wide shallow pan. Drop the whole meringue mixture in spoonfuls into the milk and gently poach for two minutes per side, continuing until the centres reach 160°F.
Step 6
Lift with a clean skimmer, drain on clean food-safe cloth and transfer to a clean shallow food-safe container. Cool promptly over external ice and refrigerate at 40°F or colder within two hours until cold. Discard the used poaching milk.
Step 7
Line a clean quart freezer-safe brick mould with food-safe paper. Add half the actual ice-cream mixture, arrange all the cold poached meringues crosswise over it and cover with the remaining ice-cream mixture. Cover the surface with food-safe paper and close tightly. Freeze until firm, using one and a half hours as a guide. If using an ice-and-rock-salt pail, keep these outside the sealed food container. Dip the mould briefly in lukewarm water, wipe the outside clean, unmould onto a cold dish, remove the paper and serve promptly; keep the remainder frozen.
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