To make a chocolate coating, snap some dark chocolate (70%) into a heatproof bowl and place over a pan of gently simmering water until smooth and melted, stirring occasionally (or melt in the microwave). Take off the heat and leave for 10 minutes to cool, then dip each cone in the melted chocolate – what a treat! Add 1 teaspoon of balsamic vinegar into the strawberries when they’re simmering (I know it sounds weird, but the acidity and sweetness work incredibly well to make the sauce even more delicious).
30 mins plus freezing
Not Too Tricky
serves 12
Ingredients
600g strawberries, plus extra for serving
100g caster sugar
600ml double cream
1 teaspoon vanilla paste or 1 vanilla pod
1 x 397g tin of condensed milk
50g meringue nests
Top Tip
Feel free to mix up the fruit here – raspberries, cherries, mulberries, apricots, peaches, blueberries or blackberries would all be delicious.
Method
- Hull the strawberries, then halve and place in a saucepan on a medium-low heat with the caster sugar and 2 tablespoons of water. Cook for 10 to 15 minutes, or until the strawberries have reduced to a syrup. Strain and mush through a sieve, then leave to cool completely (don’t throw away the strawberry pulp – it’s delicious spooned over porridge or yoghurt).
- Place the cream in a large bowl with the vanilla extract (if using a vanilla pod, scrape out the seeds) and whisk until soft peaks form, then stir in the condensed milk. Crush over most of the meringue and fold through.
- Pour the cream mixture into a freezer-proof container, making sure it goes into the corners. Drizzle over most of the strawberry syrup and gently ripple through, leaving pools of strawberry syrup. Freeze for at least 4 hours, or until set (it’ll keep in the freezer for up to 3 months).
- Move the ice cream from freezer to fridge 30 minutes before you want to eat so you have a semi-frozen, scoopable dessert.
- Scoop into bowls or onto cones and top with the remaining strawberries, crushed meringue and a drizzle of strawberry syrup, to serve.
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