Ingredients

Serves 6-8

Italian Meringue:
700g sugar
1 large tbsp glucose
350 mls egg whites

Vanilla bean ice cream:
500 mls cream
500 mls milk
1 vanilla bean – cut in half and scraped
250g sugar (divided into 2 x 125g)
10 egg yolks

1 sponge
Caramel sauce or berry coulis to serve

Method

To make Italian Meringue:
Put sugar and glucose into a saucepan and mix with just enough water to wet all the sugar, not dissolve it. Put on a high heat.
Brush the sides of the pan with a pastry brush and cold water, so that no sugar catches the sides.
When the sugar reaches 118°C start to whisk the egg whites. When the sugar reaches 121°C and egg whites are at soft peaks pour the sugar down the side of the mixing bowl.
Whisk for 15 to 16 minutes.  Put into a piping bag and refrigerate.

To make Vanilla bean ice cream:
Place cream, milk, vanilla, and 125g sugar in a large, heavy based pan.
Slowly bring to simmer - DO NOT BOIL. Remove from heat.
Whisk yolks with remaining 125g sugar until thick.
With machine on low, pour a little of the cream mixture into the into the egg mixture.
Combine both mixtures in the pan, and return to the heat.
Cook on low until temperature reaches 75 - 80°C on a thermometer.
Cool over ice.
Churn mixture in ice-cream machine (times vary greatly with different machines).
The ice cream can be spiced up with your favourite flavours.
Now ice cream is ready for your moulds

Notes:
If you don’t have an ice-cream machine, place mixture in mixing bowl in freezer, and beat lightly every 15 minutes for approximately 3-4 hours.

To Assemble:
Lightly spray your chosen mould with baking oil.

Cut out a thin slice of sponge (home-made if you have time, otherwise store bought is fine), the same shape as the mould you choose (larger or smaller) and place the disc in the bottom of the mould, fill the mould with the ice cream, if you are using two flavours fill half of the mould, let the first ice cream set in the freezer for 30 minutes and then add the other flavour.

Place another disc of sponge on the bottom and place in the freezer until ready to serve.

When ready to serve turn your mould out onto a plate.

Pipe the meringue around the outside of the ice cream mould.
Lightly darken the outside of the meringue with a blowtorch.

Finish with a caramel sauce or berry coulis.