Pavlova Ice Cream
5 servings
360 minutes
Pavlova ice cream is an elegant combination of airy meringue, creamy ice cream, and berry sauces that creates a harmony of flavors and textures. This dessert is named after the famous Russian ballerina Anna Pavlova, who captivated the stage with her grace, just like this delightful dessert. Australians transformed traditional meringue into a refined treat by adding a berry accent. The creamy base of the ice cream is infused with vanilla aroma, while the sweet-tart raspberry and blackberry sauces add depth to the flavor. Crumbly pieces of meringue create a pleasant contrast, making each spoonful of this dessert a true delight. Perfect for festive occasions or as an exquisite treat on a hot day.
1
In a pot, mix milk and cream. Place over medium heat and heat until the milk mixture just begins to boil.
- Milk 3.5%: 200 ml
- Cream 20%: 450 g
2
In a large bowl, beat the yolks with 3/4 cup of sugar. Add vanilla extract. Whip until the egg mixture turns pale yellow and has a soft cream texture.
- Egg yolk: 3 pieces
- Sugar: 1 glass
- Vanilla extract: 1 teaspoon
3
Once the milk mixture boils, remove it from the heat. Gradually pour the hot milk mixture into the egg mixture, stirring constantly. While stirring, keep the whisk vertical, otherwise bubbles will form on the surface of the future ice cream.
- Milk 3.5%: 200 ml
- Cream 20%: 450 g
4
Pour the resulting mixture back into the pot, place it over medium heat, and stir with a wooden spoon until the mixture thickens. While stirring, make sure to scrape the edges and the bottom center of the pot, otherwise, the mixture may burn. Do not allow it to boil. The cream is ready when it reaches the consistency of liquid sour cream. Remove the cream from the heat.
5
Place the cream in a cold water bath. Fill a large bowl halfway with very cold water and ice cubes. Set a pot with the cream on top. Stir the cream occasionally for about 30-40 minutes until it cools down. This stirring will prevent ice crystallization.
6
Remove the ice cream pot from the water bath, tightly close the lid, and place it in the refrigerator for 4-5 hours to cool further.
7
Prepare berry sauces. For raspberry sauce, blend 90 grams of raspberries, 10 grams of sugar, and 1 teaspoon of lemon juice. Strain the sauce to remove seeds. Cool at room temperature.
- Raspberry: 100 g
- Sugar: 1 glass
- Lemon juice: 2 teaspoons
8
For the blackberry sauce, do the same: blend 90 grams of berries, 10 grams of sugar, and a teaspoon of lemon juice. Strain through a sieve and cool.
- Blackberry: 100 g
- Sugar: 1 glass
- Lemon juice: 2 teaspoons
9
Break the ready meringues into small pieces by hand. Preheat the oven to 150 degrees, place the meringues on a baking tray, and heat in the oven for 5 minutes.
- Meringue: 2 pieces
10
Take the ice cream out of the freezer and transfer it to the ice cream maker, churning for 20-40 minutes. Fill 1/2 of the container with ice cream. Randomly distribute strawberry and blackberry sauces on the surface of the ice cream. Gently stir the ice cream with the back of a wooden spoon, drawing the number 8. Do not mix the ice cream and sauces into a homogeneous mass. Sprinkle the ice cream with pieces of meringue and place the remaining fresh berries on top. Also layer a second layer of ice cream.
- Raspberry: 100 g
- Blackberry: 100 g
- Meringue: 2 pieces
11
Close the container and place it in the freezer for 4 hours before serving or further storage.
12
If you don't have an ice cream maker, immediately pour the frozen mixture into a container, mix in the strawberry and blackberry sauces, pieces of meringue, and whole berries, stir, and place in the freezer. Take out the container and stir the contents every half hour until set.