Early this summer I had the treat of going to a baby shower for one of my best friends. There they served the most heavenly little dessert: meringue shells filled with berries and chocolate sauce, then topped with whipped cream. It was light, rich, filling, smooth, fruity, chocolately, and crunchy all at once! I instantly knew it needed to become an ice cream ASAP!

Enter “Mixed Berry Pavlova”! It’s a sweet cream base with just a hint of cream of tartar, speckled with delightful meringue pieces and swirled with homemade berry syrup and chocolate sauce. It is the perfect treat blend for a perfect treat!

Mixed Berry Pavlova
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Mixed Berry Pavlova

So many wonderful elements to this one! Don’t be scared…it’s worth it!

Ingredients

  • Sweet Cream Base

  • 3/4 cup sugar

  • 1 cup milk

  • 2 cups cream

  • 1/4 cup powdered milk

  • Pinch of cream of tartar

  • 1 tsp vanilla

  • Pavlova shells (from this cookbook)

  • 4 egg yolks

  • 1/2 tsp vanilla extract

  • Pinch of salt

  • Pinch of cream of tartar

  • 1 cup sugar

  • Berry Syrup

  • 2 cups mixed berries (fresh or frozen)

  • 1 cup sugar

  • Chocolate Sauce

  • 6 Tbs heavy cream

  • 1 Tbs butter

  • 1/4 cup sugar

  • 2 Tbs brown sugar

  • 1/2 cup bittersweet chocolate chips

  • Dash of vanilla

Directions

  • Sweet Cream Base
  • Tip: It takes the pavlova a while to cook, so make sure you cook it well before you want to make the ice cream (you can even make it a day or two before if you want to).
  • To make the base, mix together the egg yolks, powdered milk, sugar, cream, milk, and cream of tartar together. Make sure to mix thoroughly! Don’t want any sugar or egg clumps left behind!
  • Pour the mixture into a saucepan and heat over medium low heat until the base reaches a temperature of 162 degrees. Keep the base on a low heat and stir constantly, allowing the base to reduce for about 10 minutes.
  • Add base to a plastic gallon bag, and put in a prepared ice bath until cooled (about 15-20 minutes). While it cools, prep your berry syrup and chocolate sauce.
  • Berry Syrup
  • Combine the fruit and sugar into a medium saucepan. Heat over medium heat, stirring and smashing the berries.
  • The mixture will get thick and bubbly. Cook until the sauce reaches about 200 degrees.
  • Remove from the heat and pour the mixture through a strainer to remove any seeds or pulp (if desired). Allow to cool.
  • Chocolate Sauce
  • Add the cream, butter, sugar, and brown sugar to a small sauce pan.
  • Heat stirring constantly over medium heat, until the mixture comes to a boil. Boil for 2 minutes.
  • In a separate bowl, add the chocolate chips. Pour the hot, boiling mixture over them and allow it to sit for 3 minutes, letting the hot mixture melt the chips.
  • After it has sat for a bit, stir the mixture until it reaches a uniform color and consistency. Allow to cool before you add it to your ice cream, and right before stir it to make it smooth.
  • Putting it all together
  • During the last 5-10 minutes in the ice cream maker (when your ice cream is about the texture of soft serve), add in as many pavlova pieces as you want! Note: You will most likely not add all of the pavlova you made. Anything you don’t use, you can always freeze for a future ice cream!
  • When it is ready to come out, add a layer of ice cream, followed by a layer of chocolate sauce and then a layer of berry syrup. Repeat the layers until your ice cream is all in the container.
  • Move to the freezer until hardened (at least 4 hours).

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