ETON MESS ICE CREAM 🍦🍓⁣ ⁣ ⁣⁣ The perfect treat this summer! Combining two of my favourite things, this was absolutely delicious! Couldn’t believe how easy this was to make thanks to the @cuisinart_europe Ice Cream & Gelato Professional. You can also make gelato, sorbet & yummy drinks in it which I’m super excited to try! ⁣⁣ ⁣⁣ Don’t forget to hit save if you fancy trying this recipe 🙌🏻⁣⁣ ⁣⁣ Ingredients | Ice cream base: ⁣⁣ 200ml full fat milk ⁣⁣ 120g caster sugar ⁣⁣ 400ml double cream ⁣⁣ 1tsp vanilla extract ⁣⁣ 4/5 meringues ⁣⁣ ⁣⁣ Ingredients | Berry Coulis: ⁣⁣ 200g fresh or frozen berries⁣⁣ 2 tbsp caster sugar⁣⁣ 1⁄2 lemon, zest and 1 tbsp juice⁣⁣ ⁣⁣ Method: ⁣⁣ ⁣⁣ Step 1: To make the meringue ice cream base, pour the milk & sugar into a bowl & whisk well. ⁣⁣ ⁣⁣ Step 2: Mix in the double cream & vanilla, cover the bowl with cling film & chill for 2 hours. ⁣⁣ ⁣⁣ Step 3: Pour mixture into the Cuisinart Ice Cream & Gelato Professional Bowl with the ice cream paddle attached. Pop the lid on & churn for 40 minutes. ⁣⁣ ⁣⁣ Step 4: Whilst the ice cream is churning, Prepare the berry coulis by adding the berries, sugar & lemon into a small pan. Heat to boiling point then turn down to simmer for 10 mins. Remove from the heat & leave to completely cool. ⁣⁣ ⁣⁣ Step 5: Crush 3 meringues & add into the ice cream. Churn for an extra 2 minutes to combine. ⁣⁣ ⁣⁣ Step 6: Pour half the ice cream mixture into a tin or ice cream container. Dot half the berry coulis on top & swirl around. Then add the remaining ice cream mixture & swirl the rest of the berry coulis on top. Add frozen berries & more crushed meringue to decorate if you wish. ⁣⁣ ⁣⁣ Step 7: Pop into the freezer until ready to serve & enjoy, Yum! ✨⁣ ⁣ AD ⁣ ⁣⁣ #cuisinart #cuisinarteurope #homesfullofflavour #icecream #icecreamlover #summerrecipes #foodreels #reelsinstagram #recipes #foodrecipes #icecreamtime #pudding #foodie #foodblogger #foodphotography #instafood #easyrecipes #icecreammaker #dessert #yummyfood #foodielife #foodiefeature #etonmess #meringuelovers #meringuelover