No-churn ice cream
Prep time over 2 hours
Cook time over 2 hours
Serves 6
Dietary Vegetarian
From Great British Food Revival
Try Mary Berry’s recipe for an easy, no-churn homemade ice cream with plenty of flavour variations to chose from.
Method
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Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed.
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Slowly whisk in the caster sugar, then continue to whisk until the egg whites are stiff and glossy.
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Whisk the cream in a separate bowl until soft peaks form when the whisk is removed.
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Fold the cream, egg yolks and your chosen flavouring (see ingredients list) into the meringue mixture until well combined.
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Pour into a plastic container and freeze for at least two hours.
Ingredients
- 4 free-range eggs, separated
- 100g/3½oz caster sugar
- 300ml/½pint double cream
Vanilla flavour
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
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