Mary Berry Vanilla Ice Cream Recipe

Silky double cream and aromatic vanilla beans elevate this Mary Berry vanilla ice cream to a timeless treasure you’ll always want at the heart of your sundae glass. It’s delicious with warm chocolate brownies, fresh summer berries, a drizzle of salted caramel, a hot cup of coffee; in fact most things.

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Mary Berry Vanilla Ice Cream Recipe Ingredients

• 4 large eggs, separated
• 100 g (3.5 oz) caster sugar
• 300 ml (1/2 pint) double cream
• 1 teaspoon high-quality vanilla extract (or the seeds of 1 vanilla pod)

How To Make Mary Berry Vanilla Ice Cream Recipe

1. Whisk the golden base: In a large mixing bowl, combine the 4 egg yolks and the caster sugar. Use an electric hand whisk to beat them together for several minutes until the mixture is thick, pale, and leaves a visible trail when the beaters are lifted. Stir in the vanilla extract or the scraped vanilla seeds at this stage to ensure the flavor is evenly distributed.
2. Whip the cream: In a separate medium bowl, pour in the chilled double cream. Whip it using a clean whisk until it reaches “soft peaks”—this is the point where the cream is thick enough to hold its shape but the tips still flop over gently when you lift the whisk.
3. Incorporate the cream: Gently fold the whipped double cream into the egg yolk and sugar mixture. Use a large metal spoon and a “figure-eight” motion to combine them, being careful not to knock out the air you’ve just whisked in.
4. Whip the egg whites: Ensure your whisk and another bowl are perfectly clean and grease-free. Whisk the 4 egg whites until they reach “stiff peaks,” meaning you can turn the bowl upside down and the whites will stay firmly in place.
5. The final fold: Take a spoonful of the egg whites and stir it vigorously into the cream base to loosen it up. Then, very carefully fold in the remaining whites until the mixture is uniform and looks like a light, airy mousse. This step is the secret to Mary Berry’s signature smooth texture without using an ice cream maker.
6. Freeze to set: Pour the mixture into a 1.2-litre (2-pint) freezer-proof container, smoothing the top with a spatula. Cover the container with a lid or a double layer of cling film and freeze for at least 6 hours, or ideally overnight, until it is completely firm.

Recipe Tips

• Why separate the eggs: This is a “still-frozen” recipe. By whipping the yolks and whites separately, you incorporate millions of tiny air bubbles. This prevents the ice cream from freezing into a solid block of ice and ensures it remains scoopable and velvety.
• Grease-free whites: When whipping egg whites, even a tiny speck of yolk or a bit of oil on the bowl will prevent them from reaching stiff peaks. Wipe your bowl with a little lemon juice beforehand to ensure it is perfectly clean.
• Vanilla quality: Since there are so few ingredients, the vanilla is the star. Use a real vanilla pod or a high-quality “cold-pressed” extract rather than artificial essence for the most sophisticated flavor.
• Room temp yolks vs. cold cream: Your eggs are easier to separate when cold, but the yolks whisk to a better volume if they are at room temperature. The double cream, however, must be very cold to whip properly.

What To Serve With Mary Berry Vanilla Ice Cream Recipe?

This Mary Berry Vanilla Ice Cream Recipe is a versatile, elegant dessert that needs a warm or fruity pairing! A Warm Dark Chocolate Brownie is the classic choice for a melting, decadent contrast. For a lighter touch, a bowl of Fresh Macerated Strawberries adds a lovely tartness that cuts through the rich cream! A drizzle of Warm Salted Caramel Sauce or a shot of hot Espresso for an “Affogato” pairs wonderfully with the cool, sweet vanilla.

How To Store Mary Berry Vanilla Ice Cream Recipe

• Freeze: Store the ice cream in an airtight container in the freezer for up to 1 month.
• Maintain Texture: To prevent ice crystals from forming on the surface, press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before closing the lid.
• Serving: Remove the ice cream from the freezer about 10 to 15 minutes before you plan to serve it. This allows it to soften slightly so you can get those perfect, rounded professional scoops.

Mary Berry Vanilla Ice Cream Recipe Nutrition Facts

• Calories: 320 kcal (per serving)
• Total Fat: 26 g
• Saturated Fat: 16 g
• Cholesterol: 185 mg
• Sodium: 45 mg
• Total Carbohydrates: 18 g
• Protein: 6 g

Nutrition information is estimated and may vary based on ingredients used.

FAQs

Try More Recipes:

• Mary Berry Cinder Toffee Ice Cream Recipe
• Mary Berry Vanilla Buttercream Recipe
• Mary Berry Rum And Raisin Ice Cream Recipe