Making homemade ice cream has never been simpler or more rewarding, especially when using fresh ingredients that bring out richer flavors and a smoother texture than store-bought varieties. As the UK enjoys sunny days, it’s the perfect time to try Mary Berry’s easy vanilla ice cream recipe, recently highlighted by Good Food and praised for its straightforward, no-churn method, as reported by the Express.
This simple recipe requires just four basic ingredients: caster sugar, double cream, egg whites, and vanilla extract.
Ingredients:
100g caster sugar
300ml double cream
1 teaspoon vanilla extract
3 egg whites
Method:
Start by whisking the caster sugar gradually into the egg whites until they form stiff, glossy peaks. In a separate bowl, whip the double cream until it reaches soft peaks—when the whisk is lifted, the cream should gently fall.
Next, carefully fold the whipped cream, egg whites, and vanilla extract together, ensuring an even and airy mixture. Transfer the blend into a suitable container or an empty ice cream tub and freeze for at least two hours until firm.
Mary Berry suggests serving this homemade vanilla ice cream as part of a classic Knickerbocker glory. She recommends layering scoops of the ice cream in a tall sundae glass with crushed fresh pineapple, raspberry puree, whipped cream, and topping it off with fresh raspberries and cherries for a deliciously indulgent treat.
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