Mary Berry’s Easy Vanilla Ice Cream uses eggs, caster sugar, vanilla pods, and double-pouring cream. It takes 8 hours and 20 minutes to make and serves 4 people.
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Why You’ll Love Easy Vanilla Ice Cream Recipe
- Simple Ingredients: Uses eggs, caster sugar, vanilla pods, and double-pouring cream.
- No Ice Cream Maker Needed: You only need a whisk and a freezer.
- Rich Vanilla Flavor: Made with real vanilla pods for an authentic taste.
What Is Mary Berry’s Easy Vanilla Ice Cream Recipe?
Mary Berry’s easy vanilla ice cream uses eggs, caster sugar, vanilla pods, and double-pouring cream to create a rich, creamy dessert with a delicious vanilla flavor.
Mary Berry Easy Vanilla Ice Cream Ingredients
- 4 eggs, separated (see tip here)
- 100g (4oz) caster sugar
- 3 vanilla pods (see tip)
- 300ml (10fl oz) double pouring cream
How To Make Mary Berry Easy Vanilla Ice Cream
- Place the egg whites in the spotlessly clean bowl of a food mixer – or a mixing bowl, if using an electric hand whisk – and whisk until they resemble a stiff white cloud.
- Still whisking at maximum speed, gradually add the sugar a tablespoon at a time until it is fully incorporated and the mixture is thick and glossy.
- 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 with the cream and whip until soft peaks form.
- 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.
- Remove from the freezer about 10 minutes before serving.
Recipe Tips
- Use Fresh Eggs: Ensure the eggs are fresh for the best texture and taste.
- Clean Bowl: Make sure the mixing bowl is spotlessly clean before whisking the egg whites.
- Gradual Sugar Addition: Add the sugar gradually, one tablespoon at a time, while whisking at maximum speed for a thick and glossy mixture.
What To Serve With Easy Vanilla Ice Cream?
Serve easy vanilla ice cream with fresh berries, chocolate sauce, fruit pie, caramel sauce, cookies, brownies, whipped cream, nuts, crushed candy, or fresh mint.
How To Store Leftovers Easy Vanilla Ice Cream?
- In the fridge: Store leftovers easy vanilla ice cream for 2 days in an airtight container.
- In the freezer: Store leftovers easy vanilla ice cream for 2 months in a freezer-proof container.
FAQ’S:
Can I Use Vanilla Extract Instead Of Vanilla Pods?
Yes, vanilla extract can be used as a substitute for vanilla pods in Mary Berry’s Easy Vanilla Ice Cream recipe.
Should I Chill The Mixing Bowl Before Whipping The Cream?
While it’s not necessary to chill the mixing bowl before whipping the cream, doing so can help achieve better results, especially if the room temperature is warm.
Can I Use Single Cream Instead Of Double Pouring Cream?
Double-pouring cream is recommended for this recipe because of its higher fat content, which contributes to a creamier texture. Using a single cream may result in a slightly less rich and creamy ice cream.
How Can I Prevent The Ice Cream From Becoming Too Icy?
To prevent the ice cream from becoming too icy, ensure that you properly whip the cream and incorporate enough air into the mixture before freezing.
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Mary Berry Easy Vanilla Ice Cream Nutrition Facts
- Calories: 240
- Total Fat: 14g
- Saturated Fat: 9g
- Trans Fat: 0.5g
- Cholesterol: 55mg
- Sodium: 60mg
- Total Carbohydrate: 23g
- Dietary Fiber: 0g
- Total Sugars: 19g
- Protein: 3g
- Calcium: 120mg
- Iron: 0mg
- Potassium: 180mg
Mary Berry Easy Vanilla Ice Cream
Description
Mary Berry’s Easy Vanilla Ice Cream uses eggs, caster sugar, vanilla pods, and double-pouring cream. It takes 8 hours and 20 minutes to make and serves 4 people.
Ingredients
Instructions
- Place the egg whites in the spotlessly clean bowl of a food mixer – or a mixing bowl, if using an electric hand whisk – and whisk until they resemble a stiff white cloud.
- Still whisking at maximum speed, gradually add the sugar a tablespoon at a time until it is fully incorporated and the mixture is thick and glossy.
- 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 with the cream and whip until soft peaks form.
- 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.
- Remove from the freezer about 10 minutes before serving.
Notes
- Use Fresh Eggs: Ensure the eggs are fresh for the best texture and taste.
Clean Bowl: Make sure the mixing bowl is spotlessly clean before whisking the egg whites.
Gradual Sugar Addition: Add the sugar gradually, one tablespoon at a time, while whisking at maximum speed for a thick and glossy mixture.