Making homemade ice cream was not on my list of thirty things to do before thirty, though I can’t quite think why not, since it is very much one of those things that I’ve wanted to do for years but not quite gotten round to. Welladay. Actually making some, then, I guess can count as a bonus item on the list.
(Perhaps if I have enough of them they’ll counterract any I don’t quite manage to fulfill? — Perhaps only if it involves swimming with sharks or skydiving.)
Anyhow, I was trying to find something to do with my leftover and rapidly-getting-stale meringues from last week, and came across this recipe for making ice cream with, you guessed it, crumbled up leftover meringue nests. I happened to have all the ingredients except for the fruit, even whipped cream (also left over from making the pavlovas) and some slightly sketchy yoghurt, so I thought I’d give it a try.
Whip the cream: fold in yoghurt: I added a bit of milk to make the yoghurt runny, as it was Greek-style and very thick, and a fair amount of vanilla to mitigate the lack of strawberries. Some ordinary sugar, as I’d forgotten the mice got into my icing sugar and I hadn’t replaced it, folded in gently. Four leftover meringues, crumbled finely. Fold with a metal spoon (a trick I learned from the Two Fat Ladies; it really does help things blend better into whipped cream), put in a freezer container (I didn’t have a large enough plastic one, so I used a tempered glass one), and freeze overnight.
Much to my amazement, it was rather good. The yoghurt was a little strong, so it tastes more like frozen yoghurt than ice cream proper, and I could probably have done with more vanilla — and perhaps a drop or two more of the rosewater that was in the meringues — but it was quite nice and made me feel superior, since I’d virtuously refrained from buying ice cream at the grocery store Saturday afternoon but got to have it anyway by using up leftovers that would otherwise have gone to waste.