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Eton Mess Ice Cream
July 3, 2025
Serves
Prep Time
Total Time
Summer in a scoop.
This seasonal ice cream brings together Cornish clotted cream, local strawberries, and crushed meringue to create the ultimate treat for warm days and watching Wimbledon. A rich and velvety base is rippled with a strawberry swirl, dotted with fresh fruit, and finished with a crunch of meringue. One to serve on sun-soaked afternoons or after a garden lunch.
Recipe by James Strawbridge.
Eton Mess Ice Cream
Serves: 6-8 Prep Time: 20 mins Prep Time: 1 hrMethod
Step 1
Whisk the eggs and caster sugar together until pale and fluffy. Gradually pour the milk and clotted cream mixture into the eggs while whisking, then transfer to an ice cream machine.
Step 2
Dice 150g strawberries and add after 45-50 minutes churning.
Step 3
To make your ripple, simmer 50g of chopped strawberries with 1 tbsp of caster sugar and a squeeze of lemon juice. Reduce slightly to thicken, then chill completely.
Step 4
Churn the base mixture in an ice cream maker until almost frozen. In the last few minutes of churning, fold in small pieces of crushed meringue and layer the churned ice cream into a container, spooning the chilled strawberry ripple between layers. Use a knife to swirl gently through. Freeze for several hours until firm.
Step 5
Serve with more crushed meringue and fresh strawberries on top.
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Ingredients
- 2 large free-range eggs
- 125g caster sugar
- 400g Cornish clotted cream (2 x 200g tubs)
- 250ml full-fat milk
- 200g British strawberries
- 1 tbsp caster sugar (for ripple)
- 1/2 tsp lemon juice
- 50g broken meringue pieces
- Extra strawberries and meringue, to garnish
20 minutes prep time, 40 minutes churn and mix time, total time 1 hour (plus chilling and freezing).
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