How To Make Chantilly Meringuée - which is just a fancy way of saying How to make a No Churn Italian Meringue Ice Cream. No churn ice cream recipes are a great way to add a great dessert to your meal without the need of an ice cream maker. This is a no churn ice cream without condensed milk.

Ingredients:
250 mL (1 cup) granulated sugar
125 mL (½ cup) water
30 mL (2 Tbsp) corn syrup
6 egg whites
Pinch of salt
1 mL (¼ tsp) cream of tartar
2 mL (½ tsp) pure vanilla extract
500 mL (2 cups) chilled 35% cream
20 mL (4 tsp) pure vanilla extract***


Method:
Combine the sugar, water and corn syrup in a heavy-bottomed saucepan over high heat.
Stir to mix and dissolve the sugar.
Continue to stir as it comes to a boil and changes from cloudy to clear.
In a stand mixer, beat the egg whites and cream of tartar until they begin to foam.
Add the salt, and continue beating.
Gradually increase the speed to high, and beat until the egg whites form stiff peaks.
Beat in vanilla.
Stop beating and watch the temperature of the sugar syrup.
Boil the sugar syrup until the mixture reaches the “soft-ball stage” which is 240ºF.
Once the sugar syrup has reached 240ºF, start beating the egg whites again on medium speed and carefully pour the hot sugar syrup in a slow steady stream into the egg whites.
Continue to beat the egg whites on medium high until shiny, stiff peaks form and the bowl is cool to the touch.
This could take up to 10 minutes.
Whip the cream until it has reached soft peaks, and then whip in the vanilla.
Fold about 1/3 of the whipped cream into the Italian Meringue mixture to lighten it.
Then carefully fold the remainder of the whipped cream onto the meringue mixture.
Transfer to a sealable freezer container, and place in freezer.
It will take 2-3 hours to fully freeze.

*** You can substitute any flavoured extract or liqueur, to make up your own flavour combo's.

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