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Champagne meringue ice cream

updated

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Ingredients for 5 servings:

  • 200 g sour cream
  • 150 g cream
  • 100 g yogurt
  • 150 g meringue(s)
  • 1 tbsp sugar, fine
  • 150 ml champagne

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

fresh, alcoholic ice cream

Crush the meringue into fine chunks. This works best in a freezer bag and with a meat tenderizer. Mix the sour cream, cream, sugar, and yogurt thoroughly. Pour everything into an ice cream maker and freeze for about 30 minutes. Then add the champagne, freeze for another 10 minutes, then add the meringue chunks to the ice cream and freeze for another 10 minutes. Please refer to your ice cream maker’s instructions; freezing times may vary.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Champagne meringue ice cream

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