Milk ice-cream and meringue sandwiches mimic the ultra-milky taste and chew of Milkos, a milk-bar classic. Swap in your favourite vanilla ice-cream for a quicker result.
- 3 eggwhites
- 175 gm caster sugar
- 1 litre (4 cups) milk
- 250 ml (1 cup) pouring cream
- 7 egg yolks
- 120 gm caster sugar
- 1For milk ice-cream, bring milk, cream and vanilla seeds to a simmer in a saucepan. Meanwhile, whisk egg yolks and sugar in a bowl until thick and pale. Pour in cream mixture, whisking continuously, then return mixture to pan and stir continuously over medium heat until mixture thickly coats a spoon (8-10 minutes). Transfer to a chilled bowl and refrigerate, stirring occasionally, until chilled. Churn in an ice-cream machine, transfer to a container and freeze until required.
- 2To make meringues, preheat oven to 100°C. Whisk eggwhite and a pinch of salt in an electric mixer to soft peaks. With motor running, gradually add sugar and whisk until glossy and sugar has dissolved (5-7 minutes; to test, rub a little meringue between your fingers; if it still feels gritty, keep whisking). Transfer half to a piping bag fitted with a 1cm plain nozzle. Pipe 4cm-diameter peaks onto oven trays lined with baking paper and bake, swapping trays halfway through cooking, until crisp but not coloured (1½ hours). Cool completely on trays, then store in an airtight container at room temperature. Meringues will keep for a week.
- 3To serve, sandwich scoops of ice-cream between meringues and dust with icing sugar.
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