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Homemade Ice Cream with Meringue, Tuille Biscuit & Strawberry Coulis

Everybody loves ice cream and when its homemade its even more special! Add a few other yummy bits n bobs and its heaven on a plate. This easy recipe from Chef Bongani Khubeka will have everyone wondering where you got such skills from!

SERVES 6

Ice cream

  • 250 ml sugar
  • 8 egg yolks
  • 2 whole eggs
  • 2 lemons (zested and juiced)
  • 1 litre cream
  • 1 vanilla pod (split in half and de-seeded)

Meringue

  • 200 ml egg whites
  • 100 g butter (soft)
  • 100 g Icing sugar
  • 100 g Egg whites (room temperature
  • 130 g castor sugar
  • 80g flour
  • 50 ml strawberry coulis
  • 5 ml lemon juice
  • Tuille biscuit
  • Blue berries for garnish.

 

 

METHOD

  1. Ice Cream: In a sauce pan, bring the cream and vanilla pod to the boil.
  2. Combine all the remaining ingredients into a bowl and whisk. Add the boiling cream mixture slowly into the eggs, whisking all the time.
  3. Return the egg custard into the sauce pan and cook (double boiler style) until the custard is thick enough to coat the back of a wooden spoon.
  4. Remove from heat and cool in an ice bath. Transfer to a ice cream machine and churn until done. Store in the freezer.

 

  1. Meringue: using a clean bowl, combine the egg whites with the lemon juice. Whisk until past the foam stage.
  2. Start adding the castor sugar- a little at a time until its all absorbed by the egg whites.
  3. Keep whisking until stiff peaks.
  4. Using a greased oven tray lined with grease proof paper, spread the meringue onto the tray and bake at 140 degrees until a crust forms on the meringue but the middle is still under cooked. Remove and allow to cool.

 

  1. Tuille: Cream butter and icing sugar. Add the egg whites slowly until combined. Sift in the flour and combine. Chill in the fridge for 5 minutes.
  2. On the back of a greased baking tray, spread the biscuit mixture about 3mm thick. Bake in a preheat oven at 180 degrees until golden brown, roughly 6-8minutes.
  3. Remove from the oven and allow to cook and harden.

 

  1. Plating: Break off a third of the biscuit and crush it using a wooden spoons to make crumbs. Set the crumbs on the plate in a line
  2. scoop a single spoon of ice cream and lay it in the middle of the line of crumbs.
  3. Break off the meringue and set it at the top of the line.
  4. Break off biscuit and place it in between the meringue and ice cream.
  5. Garnish with a few dots of strawberry coulis and blue berries. Garnish with mint.

 

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