Mary Berry’s Easy Vanilla Ice Cream is made with eggs, caster sugar, vanilla pods, and double pouring cream. This easy vanilla ice cream recipe creates a delicious dessert that takes about 15 minutes to prepare and can serve up to 6 people.
This Easy Vanilla Ice Cream Recipe Is From Absolute Favourites Cookbook by Mary Berry
Mary Berry Vanilla Ice Cream Ingredients:
- 4 large eggs, separated
- 100g (4oz) caster sugar
- 3 vanilla pods
- 300ml (10fl oz) double pouring cream
How To Make Mary Berry Vanilla Ice Cream?
- Whisk the egg whites: Place the egg whites in the spotlessly clean bowl of a food mixer – or in a mixing bowl, if using an electric hand whisk – and whisk until they resemble a stiff white cloud. Still whisking on maximum speed, gradually add the sugar a tablespoon at a time until it is fully incorporated and the mixture is thick and glossy.
- Prepare the vanilla cream: Use a sharp knife to slice each vanilla pod in half lengthways, then scrape out the black seeds with a teaspoon. In a separate bowl, mix the seeds in with the cream and whip until soft peaks form.
- Combine and freeze: Add the egg yolks to the egg white mixture and stir in the cream, carefully mixing until combined. Spoon into a freezer-proof container, cover with a lid and freeze for a minimum of 8 hours or ideally overnight.
- Serve: Remove from the freezer about 10 minutes before serving.
Recipe Tips
- Use fresh eggs: Fresh eggs make your ice cream taste better and give it a nice texture. Let the eggs warm up to room temperature before you start.
- Whisk the egg whites well: Make sure your bowl and whisk are clean. Whisk the egg whites until they are stiff to make the ice cream light and fluffy.
- Get all the vanilla seeds: Scrape out all the seeds from the vanilla pods. They add a lot of flavor, so mix them well with the cream.
- Don’t whip the cream too much: Whip the cream until it’s soft, not stiff. If you whip it too much, the ice cream’s texture won’t be as smooth.
- Freeze long enough: After mixing everything, freeze the ice cream for at least 8 hours. This gives it time to set and lets the flavors blend well.
What To Serve With Vanilla Ice Cream?
This creamy Easy Vanilla Ice Cream pairs well with fresh berries, warm apple pie, chocolate brownies, or fruit tarts. It also can be served alongside caramel sauce, toasted nuts, whipped cream, or crumbled cookies for a delicious dessert.
How To Store Vanilla Ice Cream?
After preparing the Easy Vanilla Ice Cream, store it in an airtight container in the freezer for up to 2 weeks. When ready to serve, allow it to thaw for about 10 minutes at room temperature to soften slightly before scooping.
Mary Berry Vanilla Ice Cream Nutrition Facts
Serving Size: 1 serving (approximately 1/2 cup or 66g)
- Calories: 137
- Total Fat: 7.9g
- Saturated Fat: 4.9g
- Cholesterol: 32mg
- Sodium: 57mg
- Potassium: 131mg
- Total Carbohydrate: 16.9g
- Dietary Fiber: 0.5g
- Sugars: 15.2g
- Protein: 2.5g
Try More Mary Berry Recipe:
- Mary Berry’s Chocolate Yoghurt Cake
- Mary Berry Orange Shortbread Fingers
- Mary Berry Apple Tart
- Mary Berry Thomas Flan
- Mary Berry Cinnamon Biscuits
Mary Berry Easy Vanilla Ice Cream
Description
Mary Berry’s Easy Vanilla Ice Cream is made with eggs, caster sugar, vanilla pods, and double pouring cream. This easy vanilla ice cream recipe creates a delicious dessert that takes about 15 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Whisk the egg whites: Place the egg whites in the spotlessly clean bowl of a food mixer – or in a mixing bowl, if using an electric hand whisk – and whisk until they resemble a stiff white cloud. Still whisking on maximum speed, gradually add the sugar a tablespoon at a time until it is fully incorporated and the mixture is thick and glossy.
- Prepare the vanilla cream: Use a sharp knife to slice each vanilla pod in half lengthways, then scrape out the black seeds with a teaspoon. In a separate bowl, mix the seeds in with the cream and whip until soft peaks form.
- Combine and freeze: Add the egg yolks to the egg white mixture and stir in the cream, carefully mixing until combined. Spoon into a freezer-proof container, cover with a lid and freeze for a minimum of 8 hours or ideally overnight.
- Serve: Remove from the freezer about 10 minutes before serving.
Notes
- Use fresh eggs: Fresh eggs make your ice cream taste better and give it a nice texture. Let the eggs warm up to room temperature before you start.
- Whisk the egg whites well: Make sure your bowl and whisk are clean. Whisk the egg whites until they are stiff to make the ice cream light and fluffy.
- Get all the vanilla seeds: Scrape out all the seeds from the vanilla pods. They add a lot of flavor, so mix them well with the cream.
- Don’t whip the cream too much: Whip the cream until it’s soft, not stiff. If you whip it too much, the ice cream’s texture won’t be as smooth.
- Freeze long enough: After mixing everything, freeze the ice cream for at least 8 hours. This gives it time to set and lets the flavors blend well.