Method

• 1.
  For the pea pod ice milk, place milk and a pinch of salt flakes in a large saucepan over medium heat. As soon as the milk begins to bubble, remove from the heat and add the pea pods and 100g sugar. Set aside for 30 minutes to infuse.
• 2.
  Transfer milk mixture to a blender (or use a stick blender) and whiz until smooth and the colour of the pods bleeds into the milk. Pass mixture through a fine sieve, pushing through as much of the flavourful liquid as possible. Refrigerate until cold.
• 3.
  Place egg white and a pinch of salt flakes in the bowl of a stand mixer with the whisk attachment. Whisk to soft peaks, then add remaining 50g sugar, 1 tsp at a time, whisking until the mixture is stiff and glossy. Add half of the pea pod-infused milk and whisk to combine. (Don’t worry if it looks lumpy at this stage.) Add remaining milk and gently whisk to combine. Taste for salt and sugar, it may need an extra pinch. Place in an ice cream maker and churn according to the manufacturer’s instructions, for about 1 hour. Transfer to a container and place in the freezer for 1-2 hours before serving.
• 4.
  Meanwhile, to make the meringue, preheat oven to 120°C. Line a large baking tray with baking paper.
• 5.
  Place egg whites and a pinch of salt flakes in the bowl of a stand mixer with the whisk attachment. Whisk to soft peaks, then add sugar, 1 tbs at a time, whisking until the mixture is stiff and glossy and the sugar has dissolved. Using two spoons, arrange 4 little mounds of meringue onto the prepared tray, then make little dips in the centre for the ice milk to sit in. Bake for 45 minutes or until dry to the touch.
• 6.
  Turn oven off and allow the meringues to cool in the oven completely. Whisk cream until it holds its shape. Chill until required.
• 7.
  Place meringue nests in serving bowls. Add a dollop of cream inside each meringue, then scoop a generous ball of ice milk. Serve immediately.