Salted Caramel Meringue Ice Cream

Serve 10 Prep Time 2 hours   Rated:

One of my long term Thermo friends, Ian Barron has been making this for years and this really is his recipe as much as it is a compilation of two of my very fave recipes. He makes it and posts about it so often, I had to give it a whirl and I felt that it needed to be included on our site! Thanks Ian, I hope I inspire you as much as you do me! Keep cooking and posting about it. This is a tweak on Killer Vanilla that I am sure you will manage to choke is really, really good!

In the meantime, give this a whirl...and then hit social media with your creations, so we can all drool!

Try some of our other many amazing ice cream recipes by joining The Whole Scoop ice cream course, or just browse through the following suggestions:

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Place egg whites and cream of tartar into Thermomix bowl and whip 5 min/37°C/Butterfly/speed 3/MC off.


Add sugar a spoonful at a time through hole in lid as you whip 6 min/50°C/Butterfly/speed 3/MC off.


Whip 20 min/Butterfly/speed 3/MC off.


Place Thermomix bowl into the fridge, with the Butterfly still in place. When the bowl is completely cold, place back into the machine and add vanilla and Salted Caramel cream. Whip 20-40 sec/Butterfly/speed 3 or until soft peaks form.


Pour into insulated containers for freezing and place into the freezer for several hours.


This ice cream has the most beautiful texture straight from the freezer. If it separates into 2 layers that is because your freezer is not cold enough or your container is not insulated.

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