Making homemade ice cream can be extremely rewarding, especially if you get experimental with flavours. Using fresh ingredients can result in a smoother and more vibrant, intense flavour compared to many store-bought varieties, too.
What’s more, there’s no better time to make it, with the sun shining across the UK. Mary Berry’s vanilla recipe, shared on Good Food, is super simple to make. The recipe notes said: “Try Mary Berry’s recipe for an easy, no-churn homemade ice cream.”
Ingredients:
Four free-range eggs, separated
100g caster sugar
300ml double cream
One teaspoon of vanilla extract
Method:
Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed.
Then, slowly whisk in the caster sugar whilst continuing 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 vanilla into the meringue mixture until well combined.
Pour into a container or a spare ice cream container if you have one.
Next, place in the freezer and allow the mixture to firm up for at least two hours.
The recipe notes added: “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 puree and whipped cream, decorated with fresh raspberries and cherries.”
