Alright folks, we’ll admit this recipe is not for the faint of heart. But it’s a special one – a treat Chef Kieron’s mum made for special occasions growing up in Devon, England. This unique homemade ice cream is mixed with chocolate meringue cookies and candied nuts!
Follow along with Chef Kieron’s video demonstration of this recipe:
- 4 large (140g) egg whites, room temperature
- 1 1/2 teaspoon (5g) Kosher salt
- 1 1/2 cup (300g) caster sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup (90g) powdered sugar
- 1 cup (100g) pecans, halved
- 1 cup (90g) walnuts, whole
- 1 cup (130g) hazelnuts, whole
- 1 tablespoon (13g) water
- 1 teaspoon (2.5g) ground cinnamon
- 20oz/1 pint (540g) heavy cream
- 1 cup (150g) dark chocolate
Make Meringue Cookies
- Preheat oven to 200°F.
- Line a baking sheet with parchment paper.
- Place the 3 large (100g) egg whites and one pinch (1g) Kosher salt into a KitchenAid or other electric mixer fitted with the whisk attachment. Whisk on low-medium speed until foamy and soft peaks start to form, approximately 40-50 seconds.
- While mixing, stream in ½ cup (100g) of caster sugar. Continue whisking on medium-high speed until stiff peaks form. It should look glossy and completely smooth but not dry.
- Continue whisking as you add the vanilla extract.
- Stop the mixer and sift in the powdered sugar. Fold gently by hand until combined and smooth.
- Immediately spoon mounds of meringue onto a lined baking sheet, about 2.5-inch in diameter. (These cookies don’t spread much, so you can place them quite close to each other.)
- Place in the lower part of the oven and bake for 2-3 hours, or until the meringues are dry, their center isn’t sticky, and they are easily lifted from the parchment paper with their bases intact.
- Remove from the oven and, without removing them from the baking sheet, let meringues cool completely for at least one hour or overnight.
- Meringue cookies will keep for 2 weeks in an airtight container at room temperature.
Make Candied Nuts
- Preheat oven to 300°F.
- Line baking sheets with with non-stick spray.
- Mix nuts in a large bowl. Set aside.
- Using an electric mixer, beat the water and 1 (40g) egg white on medium-high speed until stiff peaks form, about 4-5 minutes.
- Stop the mixer and add the cinnamon, 1 cup (200g) of caster sugar, and 1 teaspoon (4g) kosher salt. Gently fold until combined.
- Pour the sugar mixture over nuts and stir to coat completely.
- Spread nuts over the baking sheets and bake for 45 minutes, stirring every 15 minutes.
- Remove from oven and allow to cool completely.
- Nuts can be stored at room temperature for a few weeks, covered.
Make the Ice Cream
- Line individual pudding dishes with double layered cling film.
- Place the pudding dishes and a medium metal bowl in the freezer.
- Using an electric mixer, whip the heavy cream until it forms still peaks.
- Crush 4 cups (160g) of the meringue cookies into large and small pieces. Fold these into the whipped cream.
- Melt the dark chocolate over a double boiler.
- Drizzle half of the melted chocolate over the whipped cream. Fold in gently.
- Add the candied nuts and remainder of the melted chocolate. Fold in gently.
- Move the mixture to the pre-chilled medium metal bowl and place in the freezer for 30 minutes.
- Gently fold the mixture, mixing well. Place back in the freezer for 30 minutes.
- Place the mixture into the pre-lined pudding moulds, smoothing out the gaps. Place in the freezer for 2 hours.
- When ready to serve, remove from the freezer and invert the mould on to a plate, gently pulling the cling film while removing the mould.
- Serve immediately and enjoy!