It's game, set, match for this easy-peasy summer treat
Summer is here! The smell of freshly cut grass is in the air and the atmosphere is rich with the possibility of sporting victory. For this year's Wimbledon, why not help yourself through the stress of it all by eating bucket loads of this here ice-cream? Massive plus: it really is a doddle to make.
Makes 1 tub of ice-cream
You will need:
- 600ml double cream
- vanilla essence
- 397ml tin of condensed milk
- an electric whisk
- ready-made meringues
- strawberries, husked
- a potato masher or a fork
Pour all of the cream into a large bowl with the vanilla essence and condensed milk.
Turn your whisk up to full power and beat that mixture.
Keep whisking for approximately 3 minutes until your mixture looks like this. It should be the consistency of thick whipped cream. We found that the stiffer our mixture was whipped, the better it froze.
Tip the cream into a loaf tin or freezer-friendly container. In a separate bowl, mash the meringues and strawberries together using a masher or the back of a fork (and your pent up frustrations). Fold the strawberry mixture into your whipped cream to create a lovely ripple effect.
Cover with cling film, freeze overnight and hey presto – you have the sportiest ice-cream you'll ever eat. FYI, it tastes pretty sublime, too.