- for the ice cream
- 5 large, free-range egg yolks
- 3tbsp sugar
- 300ml (½pt) whole milk
- 300ml (½pt) double cream
- 25g (1oz) butter
- 75g (3oz) brown breadcrumbs
- 50g (2oz) caster sugar
- ¼tsp sea salt
- ½tsp nutmeg
- for the meringues
- 2 large, free-range egg whites, at room temperature
- 75g (3oz) caster sugar
- 85ml (3½fl oz) maple syrup, plus extra to serve
Start with the ice cream. In a bowl, mix the egg yolks with the sugar. Bring the milk and cream to a brief boil in a pan, then pour on to the yolks, stirring all the time. Return to the cleaned pan and heat gently, stirring constantly until the mixture has thickened and has a slight wobble. It should be steaming over the heat but not bubbling or the eggs will curdle. Let the custard cool completely while you prepare the breadcrumbs.
Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Melt the butter in a pan and toss in the breadcrumbs, sugar, salt and nutmeg, stirring to coat. Transfer to a baking sheet and toast in the oven for 10 minutes, until dark brown and crisp. Allow to cool, mix with the custard and churn in an ice-cream maker until nearly frozen. Put in the freezer and freeze overnight.
For the meringues, heat the oven to 130 C, 110 C fan, 250 F, gas ½ and line a large baking sheet with baking parchment. In a clean bowl, whip the egg whites until they form stiff peaks, then add the sugar 1tbsp at a time, whisking well after each addition until you have a stiff, glossy mixture. Beat in the maple syrup, bring back to stiff peaks and make 6 nests on the baking sheet. Cook in the bottom third of the oven for 45 to 50 minutes, then switch off the oven and leave in the oven to cool completely. Store in an airtight container, away from any humidity, until needed. Serve with the ice cream, some blueberries and a drizzle of maple syrup.