It's a simple mixture of sugar and egg whites, with a bit of acidity from lemon juice or cream of tartar to help balance the sweetness, that's whipped until glossy and thick. The meringue provides structure and aeration to the ice cream in lieu of churning, but beyond that, it also serves as a neutral canvas for the fruit flavor, with none of the competing notes of custard from the yolks in a traditional ice cream recipe.
But with a traditionally whipped cream, even one thickened with freeze-dried fruit, there will still be ample aeration to keep the ice cream creamy and light. The prepared meringue is gently folded into the blueberry whipped cream, along with a small splash of booze. This can be something liketo highlight the fruitiness of the blueberries, or you can opt for the more complex flavors from Smith & Cross Jamaica Rum . Other fruit flavors call for other spirits: silver rum with banana, orWhen the two are well combined, transfer to a large, nonreactive container.
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