Strawberry & Mint Ice-Cream Cake

Place 1/2 cup caster sugar and 1/2 cup water into a small saucepan and stir over medium heat until sugar dissolves. Increase heat and boil for 5 minutes.

Add mint and simmer for 2 minutes. Set aside to cool.

Process the strawberries with half the mint syrup in a food processor until mixture is smooth. Set aside.

Meanwhile, whisk egg yolks in a bowl. Add 1/4 cup caster sugar. Whisk to combine.

Place cream in a saucepan over medium heat. Bring to the boil.

Pour the cream mixture into the egg mixture and whisk to combine. Return mixture to the saucepan over medium heat, stirring constantly, until custard thickens and coats the back of a spoon. Transfer to a large bowl and set aside to cool.

Stir strawberry purée into cooled custard. Place custard into a shallow metal container (6-cup capacity), cover with plastic and freeze for 3 hours or until custard sets around the edges.

Transfer to a food processor and process until smooth. Transfer back to bowl and refreeze.

Repeat the process again after another 3 hours until completely frozen. Cut sponge in half through the centre.

Cut out 6x10cm rounds and press into bases of 6 small spring form pans. Brush with remaining syrup.

Fill pans with ice-cream and smooth the tops. Freeze again until ice-cream is firm.

Beat 2 egg whites with the extra 2 tbs caster sugar until stiff peaks form. Transfer ice-cream cakes to serving plates.

Top with meringue, pulling to create spikes (see tip).

Brown meringue spikes with a kitchen blowtorch, if you don't have a blowtorch place it in the oven and watch to make sure it doesn't burn. Serve.