2 hours
no cooking required
Serves 6
Try Mary Berry’s recipe for an easy, no-churn homemade ice cream with plenty of flavour variations to chose from.
Mary Berry recipes
From
Ingredients
- 4 free-range
eggs, separated - 100g/3½oz
caster sugar - 300ml/½pint
double cream
Vanilla flavour
- 1 tsp
vanilla extract
Ginger flavour
- 100g/3½oz
stem ginger, chopped, plus 4 tbsp syrup from the jar
Coffee and brandy flavour
- 2-3 tbsp
coffee essence - 2 tbsp
brandy
Raspberry flavour
- 150ml/5fl oz sieved raspberry purée (you could also use
strawberry)
Rum and raisin flavour
- 100g/3½oz
raisins soaked in 4 tbsp rum for 2 hours
Method
-
Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed.
-
Slowly whisk in the caster sugar, then continue to whisk until the egg whites are stiff and glossy.
-
Whisk the cream in a separate bowl until soft peaks form when the whisk is removed.
-
Fold the cream, egg yolks and your chosen flavouring (see ingredients list) into the meringue mixture until well combined.
-
Pour into a plastic container and freeze for at least two hours.
Recipe Tips
I like to use this ice cream in my Knickerbocker glory. I make it in a classic tall Sundae glass, using three scoops of ice cream layered with crushed fresh pineapple, raspberry purée and whipped cream decorated with fresh raspberries of cherries.