A Royal Throwback Thursday


We’re time-warping today in honor of our LUXARDO® Cherries Jubilee ice cream and its regal history. The first cherries jubilee was flambeed for Queen Victoria’s Diamond Jubilee more than a century ago. And while we’d never attempt to compete with its creator, French culinary titan Auguste Escoffier, we did make a few stately desserts of our own to celebrate the 2011 nuptials of Prince William and Catherine Middleton.

The collection included Prince William’s Chocolate Biscuit Groom’s Cake (Darkest Chocolate ice cream with butter biscuits and sea salt), Eton Mess (a royal mess of hand-layered vanilla cream, strawberry sorbet, and raspberry sauce with hand-piped meringue stars), The Royal Wedding (molasses ice cream with brandied raisins, dates, and crushed pineapple), and White Stilton on Toast with Champagne-soaked Bilberries.

Though our limited-edition Royal Wedding ice creams are, sadly, not making a comeback, the majesty of the desserts by which these flavors were inspired can be recreated at home.

Eton Mess

Eton Mess Platter

A tip of the hat to a dessert from Prince William’s alma mater, Eton College—it’s a royal mess of Sweet Cream Ice Cream, Red Raspberry Sorbet, and macerated berries studded with hand-piped meringue pieces. Jeni loves this dessert for its low-maintenance assembly and serve-yourself style.

Meringue Disks

You’ll need 4 large egg whites at room temperature, ¼ teaspoon cream of tartar, and 1 cup sugar.

Position racks in the upper and lower thirds of the oven and preheat the oven to 200°F. Draw an 8-inch circle on each of two sheets of parchment paper,and line two large baking sheets with the parchment.

Using an electric mixer, beat the eggs whites in a large bowl at medium-low speed until just frothy, about 45 seconds. Add the cream of tartar, increase the speed to medium-high, and beat the egg whites until white and thick (the consistency of shaving cream), about 2 minutes. Slowly sprinkle in the sugar, beating until incorporated, then beat the whites until they form stiff peaks.

Fit a pastry bag with ¼-inch plain tip and fill with the meringue. Pipe meringue in a spiral in each traced circle, starting from the center and working your way out. Bake for 1½ hours, or until the exteriors of the meringues are smooth, dry and firm. Turn off the oven and allow meringues to cool in the oven for several hours.

Macerated Strawberries

You’ll need: 1 pint strawberries, hulled and sliced, and ½ cup sugar

Toss strawberries with the sugar in a large bowl. Let sit for 3 hours in the refrigerator.

To Assemble

Place alternating scoops of Sweet Cream Ice Cream and Red Raspberry Sorbet (or any flavors you wish) on a large platter. Break some meringues up and scatter the pieces over the top—too many is never enough here! Then spoon macerated fruit over it all and add loose clouds of whipped cream. Top it with finely grated lemon zest and mint.


Prince William’s Chocolate Biscuit Groom’s Cake

Darkest Chocolate ice cream with rich “butter biscuits” soaked in Lyle’s Golden Syrup

The Groom’s Cake

Makes one 9-inch square cake

  • 3 tablespoons unsalted butter, melted
  • 1½ teaspoons vanilla extract
  • 2 large eggs
  • 2 large egg yolks
  • ¼ cup granulated sugar
  • ¼ cup packed light brown sugar
  • ¼ teaspoon fine sea salt
  • ¾ cup sifted cake flour
  • Lyle’s Golden Syrup

Preheat the oven to 350°F.

Butter the bottom of a 9-inch square baking pan, or line it with parchment paper.

Combine melted butter with vanilla extract and set aside.

Combine eggs, egg yolks, both sugars, and salt in the bowl of a stand mixer fitted with the whisk attachment. Whip for 8 to 10 minutes, until very thick, light lemon in color, and tripled in volume. Fold in flour. Fold in melted butter mixture.

Pour into the baking pan and bake for 20 minutes, until the cake is golden brown and pulling away from the sides of the pan. Let cool for 10 minutes on a rack, then unmold and let cool completely.

When cool, slice cake into roughly 2-inch squares. Drizzle sugar syrup, such as Lyle’s Golden Syrup, over top to coat the cake, and let soak. Keep the cake cold in the fridge.


Darkest Chocolate Ice Cream

Makes a generous 1 quart

Chocolate Syrup

  • ½ cup unsweetened cocoa powder
  • ½ cup brewed coffee
  • ½ cup sugar
  • 1½ ounces bittersweet chocolate (55% to 70% cacao), finely chopped

Ice Cream Base

  • 2 cups whole milk
  • 1 tablespoon, plus 1 teaspoon cornstarch
  • 1½ ounces (3 tablespoons) cream cheese, softened
  • ⅛ teaspoon fine sea salt
  • 1 cup heavy cream
  • ½ cup sugar
  • 2 tablespoons light corn syrup


For the chocolate syrup: Combine the cocoa, coffee, and sugar in a small saucepan, bring to a boil over medium heat, stirring to dissolve the sugar, and boil for 30 seconds. Removed from the heat, add the chocolate, and let stand for 5 minutes. Stir the syrup until smooth. Set aside

For the ice cream base: Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese, warm chocolate syrup, and salt in a medium bowl until smooth. Fill a large bowl with ice and water.


Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.


Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in an ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.


Pour the ice cream base into the frozen canister and spin until thick and creamy.

As you remove it from the canister, layer the cake into the ice cream, alternating layers to create pockets with the cake. Be sure to put a bit on the bottom and to reserve some for the top of the ice cream. Be sure to layer evenly as you go.

Then, pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.