This Strawberry Pavlova Ice Cream will make you as merry as the day is long. It consists of multiple layers of meringue, strawberries and ice cream. First thing you’ll wonder is whether the meringue will lose its crispness in the freezer, sandwiched in all this humidity. Well, the answer is yes. Be happy though, because this Strawberry Pavlova Ice Cream could not taste more pavlov-y; and you will love it nonetheless. You may scoop it on a waffle cone or eat it in a bowl. Or skip scooping and serve it in slices; first things first, you will be shown the way.
And if you do not want to miss the crispness, there is more good news for you: this recipe makes more meringue than needed, so you can crush some all over your scooped/sliced ice cream to your heart’s content, just before serving. Ah, and let’s not forget the acidity. After crushing the meringue, scatter some fresh strawberries to totally balance the whole combination.
For the sake of simplicity, you are provided with the simplest no-churn ice cream recipe in Biterkin, which requires no ice cream machine ( don’t worry, no condensed milk used here. We are only into fresh ingredients. ).
Strawberry Pavlova Ice Cream
The ice cream recipe works thanks to its fat percentage. Do not attempt to use “light” versions of cream.
You do not have to worry about eating raw eggs in this recipe. By pouring the right amount of the boiling cream into the right amount of chilled eggs while whisking vigorously, you bring the total mixture to a perfect 79º C (174º F).
hand held or stand mixer
cake or loaf pan of 1.5 L capacity
- Step 1 & 2: prepare the custard base and the meringue discs the day before.
- Step 3: prepare the strawberry jam 1-2 hours before to let it cool.
- Steps 4,5 & 6: assemble the Pavlova Ice Cream
- Let it freeze for at least 6-8 hours before serving.
The above timeline is the minimum required. For each component you will be provided with a wider range of time for ahead-of-time preparation.
Yields 1.5 L of ice cream.
__for the Custard Base__
- 100 gr egg yolks, cold from the fridge ( about 5-6 Large eggs, 3.5 ounces )
when you separate the eggs, be careful that no egg yolk stays in the egg whites, for we need the egg whites to make the meringue.
- 500 gr heavy cream 35% fat ( 17.6 ounces. ; 2 cups & 2 Tbs. )
- 130 gr demerara sugar ( or regular white sugar, see footnotes ) ( about 4.6 ounces; 2/3 cup )
- 30 gr orange-flavoured, triple sec liqueur, such as Cointreau – 40% alcohol * ( about 1 ounce; 2 Tbs. & 1 tsp. )
*a good choice is an orange-flavoured, triple sec liquor. Another lovely option is brandy or cognac. Alcohol is essential, as it prevents ice crystals from forming in the ice cream and keeps it soft. If you do not want to use it, add 1 Tbs. vanilla extract to taste and consume the ice cream within 24 hours, or else it will freeze hard.
__for the Meringue Discs__
This recipe uses all of the egg whites left from the No-Churn Ice Cream recipe for the Strawberry Pavlova Ice Cream. This means that you will have leftover meringue, which can be used for other purposes, too. The actual amount needed for the meringue discs of the recipe, is around 50 gr egg whites and 100 gr white sugar.
- 150 gr egg whites (5.3 ounces)
- 300 gr regular white sugar (superfine/caster works best)
- 1/8 teaspoon cream of tartar
__for the Strawberry Jam__
- 340 gr/12.3 ounces fresh hulled strawberries (from about 400 gr/14 ounces strawberries)
- 55 gr / 1 ounce regular white sugar
Step 1 – Prepare the Custard Base
Put the egg yolks in a large heatproof bowl, and whisk them lightly to break them down. Put them back in the fridge to keep them cold, keeping the whisk in the bowl.
In a medium saucepan, put the heavy cream, sugar and salt. Warm over medium heat, stirring often with a silicone spatula, until the sugar dissolves.
Increase the heat to high and remove the egg yolks from the fridge. When the cream comes to a full boil, let it boil for 10 seconds. Remove from the heat, and immediately start pouring it in a steady stream into the egg yolks with one hand, while whisking them vigorously with the other.
While the mixture is warm, use the spatula to thoroughly scrape the sides and bottom of the bowl, where residues of egg yolk lie.
The mixture is hot and you have to stir it often with a spatula, to prevent a film from forming on the surface.
When it is no longer hot, place in an ice bath and let cool completely.
When the custard has cooled, pour it through a mesh strainer into a sealable container.
Cover with the lid and leave in the refrigerator overnight to cool.
Note: the alcohol will be added on step 4.
Step 2 – Prepare the Meringie Discs
Preheat the oven to 120ºC/100ºC Fan (210ºF /250ºF Fan).
Put the egg whites in a metal, grease-free bowl – the bowl of the electric mixer- and whisk with the whisk attachment till lightly foamed. Add the cream of tartar and salt and whisk in low speed to dissolve.
Start whisking with the whisk attachment of your mixer for 2 minutes and gradually increase the speed to medium-high. When the meringue fluffs up, start adding the sugar, a tablespoon at a time. Continue to beat until the meringue is thick and glossy.
Put a small amount of meringue on the corners and center of the baking sheet; these will act as glue for the parchment paper. Line a piece of parchment paper on the pan and straighten its surface with the palms of your hands.
Using the bottom of the ice cream container, draw its outline with a pencil. You will need three discs of meringue, so three outlines. The rest of the meringue will be shaped in single, large piece, in a separate baking sheet.
Put 2-3 tablespoons of meringue on the center of each outline. Using an offset spatula, spread it to the outlines, to create a disc. Repeat until all three discs are done. The discs should be approximately 0.5 cm / 0.20 inches thick.
Spread the rest of the meringue on the other baking sheet, in an even layer.
Bake for 2 and 1/2 hours. The meringues are ready when they are dry to the touch and sound hollow when gently tapped underneath. You can test if they are ready by lifting the large one from the parchment paper; it should be lifted without feeling sticky. Or you can break the large one in half, it should break with a crack, indicating crispness.
Turn off the oven, propping the door open with a spoon. Leave them inside to cool for a few hours .
In an airtight container, for up to 10 days
Step 3 – Make the Strawberry Jam
You will need a thermometer for making the jam. If you do not have one, head under the recipe, where two additional methods are provided.
Cut the strawberries in small cubes.
In a medium saucepan put the strawberries, sugar, lemon juice and salt.
Warm, covered, over low heat until the sugar dissolves, stirring often with a silicone spatula. When the sugar dissolves, uncover the saucepan and increase the heat to medium-high. You want to cook out most of the water. As the strawberry pulp thickens, keep stirring continuously to prevent it from sticking to the bottom. Keep cooking and stirring, until most of the water has evaporated, the puree has thickened and it heavily sizzles when you drag a line with the silicone spatula on the bottom of the pan.
Remove from the heat, transfer to a clean bowl and let cool. If there are big chunks of strawberries left, smash them with a fork while it is still warm.
When it is tepid, you may use it right away or store it. Let it come to room temperature before using.
Storing: in an airtight container, in the refrigerator, for up to one week
Step 4 – Whip the Cream
Remove the Custard Base for the No-Churn Ice Cream from the fridge. It has to be thoroughly cold, or else it will not whip.
With the whisk attachment of a hand held or stand mixer, start beating at low speed and gradually increase the speed to high. Whip until firm peaks form and it is two times its volume. Soft waves will appear on the surface of the cream and it should hold its shape when lifted with a spoon.
With the mixer running add the alcohol (or vanilla), a little at a time. The custard will become looser, but it should not lose volume. Keep beating for a full minute until it thickens again.
While the Custard Base is being whisked, carefully remove the Meringue Discs from the parchment paper and put them back on the tray. It is ok if they break, no need for perfection. Slather them with the Strawberry Jam. Set aside.
Step 5 (OPTIONAL; only if you want to serve the ice cream in slices vs. scoops) – Prepare the container
If you intend to serve the ice cream in slices vs. scoops, you will need to line the container with parchment paper to help it remove it afterwards. Very lightly grease the long sides and bottom of the container; this will keep the parchment paper in place. Cut one piece of parchment paper to fit the width of the container and line, leaving the sides overhanging. Fold the overhang pieces downwards. (see photo).
If you intend to scoop the ice cream, you may skip the parchment paper.
Step 6- Assemble
Divide the whipped custard base in 4 parts.
Tip for dividing the cream, using your scale:
take the weight you wrote down on step 2 and divide it by four (4). For example, the weight of my custard was 660 gr, which is 660/4 = 165 gr for each layer. Just before layering, put the empty ice cream container on the scale and press “tare”. Spoon in 165 gr, layer the meringue as instructed below and press “tare”. Repeat the process for every layer you add.
Instructions for layering the ice cream: put a quarter of the whipped custard base in the ice cream container. Level the surface with an offset spatula, giving attention to spreading the cream to the corners of the container. Place one meringue disc slathered with strawberry jam. Then place more cream on top. The best way to do it is by using a spoon and putting 4-5 spoonfuls over the strawberry puree. If you put it all on one side and you try to layer it afterwards with the spatula, the strawberry puree will mix with the cream, creating a mess. I have made a short video to help you better understand the process.
Repeat alternating meringue disc and custard cream, until all three layers are added, finishing with the cream.
Gently smooth the top and put uncovered in the freezer. Take care that this is on a flat surface.
Step 7 – Freeze
Leave it uncovered in the freezer for one hour, then remove from the freezer and line a piece of cling film directly on top.
For scooping – freeze the ice cream for a minimum of 6-8 hours, ideally for a day. Scoop it directly from the container.
For serving in slices – freeze overnight. Remove it from the container using a spatula. Invert the ice cream to a plate; it should slide out easily. Remove the parchment paper and serve.
Storage: well covered, with cling film and tightly wrapped with foil for extra protection (or in a zip-log bag), it will last for one month in the freezer; will be at its best for one week.