INGREDIENTS:
METHOD:
Toss together strawberries, lemon juice and 1/4 cup sugar in a bowl.
Leave to macerate for 1-2 hours.
Crush with fingers or a fork.
In a large mixing bowl with either a whisk or an electric mixer, whip eggs and remaining 3/4 cup sugar until pale and fluffy, about 1 minute.
Whisk in milk, cream and vanilla until fully combined.
Pour base into ice cream maker and churn for 20 minutes.
While still churning, pour in macerated strawberries and churn 5-10 minutes more.
Pour into an airtight container and freeze for at least 4 hours before scooping.
Prepare the meringue.
In a heatproof bowl fitted over a saucepan of simmering water, whisk sugar, egg whites and cream of tartar constantly until dissolved, about 2 minutes.
Remove from heat and whisk with an electric mixer until stiff and glossy, about 10 minutes.
Whisk in vanilla.
Use immediately.
To assemble: Place a packed scoop of ice cream (about 3-4 ounces) on brownie base.
Using a spoon or offset spatula, spread meringue all over ice cream and brownie.
Use a swirling motion to create texture.
Toast meringue with a torch and enjoy.
Wow! This is amazing. So delicious and so pretty! I'm eating it. So good! Thanks!
I have lost track of all the times I have used this recipe. Always great!
Unfortunately it is not in my taste.I do not recommend it.
This website has been my go-to for weekly meal planning the past couple of years
This is a great recipe. I just made it and will make it again soon.
Absolutely delicious.
Wow, I'm the first to make this? Cool. This was really easy to make
Made this last night for my family and we love it.
This looks like an easy recipe and healthy, too.
I made this tonight for my kids. They loved it. It was very easy.