This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.In a saucepan heat strawberries, caster sugar and water, vanilla and rosewater. Simmer for 5 minutes. Set aside to cool.
2.In a saucepan, bring cream, milk and caster sugar to a simmer.
3.In a bowl, whisk egg yolks. Whisk in hot cream mixture. Transfer to a clean saucepan and cook, stirring, on low until custard coats the back of a wooden spoon.
4.Purée half the strawberries and syrup, then fold through custard. Place in an ice-cream maker and churn following manufacturer’s instructions.
5.Stir half remaining compote, mini meringues and shredded coconut through. Freeze in a 2-litre container for 6 hours.
6.Stir chopped strawberries through remaining compote. Serve ice cream in scoops drizzled with strawberry compote.
