The best ice cream I have ever eaten was made of sheep’s milk and strawberries from the Tal-Karmnu farm outside Valletta (the capital of Malta). The local strawberries overwhelmed me through the creaminess, and just like that, on a stone wall under the pelting heat, I realised I had eaten 500 ml of ice cream. I have developed this recipe – an ode to their magnificent product – as a parfait, because not everyone owns an ice cream maker.
Ingredients 8
4 eggs, separated
165 g sugar, divided
750 ml sheep’s milk
1 tsp natural vanilla extract
250 g strawberries, finely diced
200 ml pouring cream, whipped
To Serve
2 tbsp pistachio nuts, lightly toasted, chopped
250 g strawberries, halved
1 tbsp honey
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Method 6
Whisk the egg yolks with 1/2 cup of sugar in a medium saucepan, then whisk in the . Place over a medium heat and stir almost constantly. Allow the mixture to heat and then thicken to a light custard (you should be able to draw a line through the custard on the back of a spoon without it running).
Strain the custard through a fine sieve into a large bowl. Whisk in the and set aside to cool to room temperature.
While the custard is cooling, finely dice and whip the until soft peaks form.
Beat the egg whites to soft peaks in a medium bowl. Gradually rain in the remaining and beat to stiff peaks. Fold the through the cooled custard, followed by the egg whites. Now fold in the .
Line a loaf (bar) tin approximately 30 × 15 cm (12 × 6 in) with plastic wrap, and pour in the mixture. Freeze for at least 8 hours or overnight.
Lightly toast the in a dry frying pan. Cut the extra in half and place in a bowl. Drizzle with and stir gently. Cut the parfait into slices and serve with the strawberries and a sprinkle of pistachio nuts.
