Flavour prints and profiles and stamps.
Ice Cream for breakfast. Anyone?
I have no issues exploring them over and over and over again. Each new canvas throws up nuances, subtle differences till we ‘appropriate’ all the deliciousness. This is the case with myself, mangoes and passion fruit.
My daughter had been bugging me to make meringues for a while – a whole lot of egg whites whipped to stiff peaks and sugar folded in. And when life forces you to make meringues, ice cream – a way to use up leftover yolks should never be far off.
As well as fresh fruit, in season…don’t you think?
I made some meringues and froze them overnight, fearful of the humidity in Nigeria which could have reduced the beautifully crisp outer-marshmallowy inner meringues to mush.
The ice cream was easy, using the trusted recipe (below).
Here are a few things to help:
- For the Vanilla Ice Cream
- 300ml full cream milk
- 1 vanilla pod
- 4 large egg yolks
- 100g vanilla sugar
- 300ml double/ whippping cream
- Chunks from 2 ripe but firm mangoes
- Seeds for 1 - 2 passion fruits
- Mango-passion fruit cream, to taste
- Put the milk and vanilla pod, split lengthwise in a medium saucepan and heat to near-boiling point. Remove from the heat and allow the vanilla to infuse for about 15 minutes
- In a separate heatproof bowl, beat the egg yolks with the sugar, using an electric whisk until thick and pale. Remove the vanilla pod from the milk, scraping the seeds out and gradually beat the milk into the egg mixture
- Place the bowl over a pan of simmering water, and stir until the mixture is thick enough to coat the back of a spoon (about 10 minutes, or more)
- Remove from the heat and cover the surface directly with cling film or grease-proof paper to prevent a skin forming. Allow the custard cool completely
- Add cream, whisking well to combine
- Churn in an ice cream maker, according to the manufacturer’s instructions
- Put vanilla ice cream in a freeze-proof bowl
- Spread chunks in bowl and ladle in passion fruit seeds in different sections
- Add the mango-passion fruit cream
- Using the other end of a spoon, make 'S' shapes to swirl
- Cover and freeze till hard
- Serve with meringue bits and extra mango-passion fruit cream
It was really delicious, The finish of lime zest over the ice cream set this off, with the mango-passion fruit sauce and the sweet meringues.
The best bits? The chunks of frozen mangoes – they brought a burst of sunshine to the white and cream on the palate. Very much recommended for future explorations – add some mango chunks people. Add some.
Perfect for a Sunday evening only. I guarantee nothing will remain if the family is gathered at the table. Feasting on this.