2 egg whites
3/4 cup white sugar
1 tsp vanilla extract
1/2 teaspoon salt
1 cup dark chocolate callets
6 egg yolks
125 g caster sugar
400 ml milk
1 vanilla bean, split
300 ml thick cream
Preheat oven to 180C. Line two baking trays with aluminium foil.
Beat those egg whites as if you were an extra in 50 Shades of Grey until they form peaks. Add sugar slowly, and then gently stir in vanilla, salt and chocolate callets.
Drop mixture by teaspoons onto the trays. Flatten slightly to resemble biscuits. Turn off the oven, place the biscuits inside and leave them for a few hours.
Place the egg yolks and sugar in a large mixing bowl and beat until thick and pale.
Place the milk in a saucepan. Scrape the seeds from the vanilla bean and add to the milk with the pod. Heat over medium heat until boiling. Remove from heat, strain over the egg mixture and beat until just combined.
Return the mixture to a clean saucepan and place over low heat. Cook, stirring constantly, until the custard thickens enough to coat the back of a wooden spoon. Don't allow it to boil. (This can take up to 20 minutes, so perhaps a chocolate fantasy is in order at this stage – but please only let yourself come to the boil!)
Pour the custard into a bowl and sit it over a bowl of ice, stirring until cool. Cover the surface with plastic wrap and place in the fridge to chill completely.
Whisk the cream into the cold custard, then pour into a shallow container. Cover and freeze until frozen at the edges. (This can take 1½–2 hours – maybe use this time wisely to act upon one of your chocolate fantasies.)
Remove the ice cream from the freezer, beat until smooth, then return to the freezer. Repeat this step three more times. (Or, for you lucky folks who have an ice cream machine, you could use that.)
Prepare the sandwiches by turning out meringues. Dollop the ice cream and top off with another meringue. Be prepared for the sugar rush, and use up the additional energy in a fun and sexy way!