Usually, making homemade ice cream is a massive faff. You either need an ice cream maker, which costs gazillions, or you have to keep taking the mix out of the freezer, beating it to break down the crystals, refreezing and rebeating etc. Not any more! This recipe is courtesy of our very own national treasure, Saint Mary Berry. I have tweaked it a bit. Plus there are only 4 ingredients!
The variations I have done are: vanilla, chestnut, chocolate, lemon, lemon and lime. All are really lovely and were scoffed down by adults and children alike.
Recipe: Homemade Ice Cream
Ingredients: (serves 8)
- 4 eggs
- 120g sugar
- 300ml double cream
- 1 tsp vanilla extract
- Whip the egg whites until firm and then slowly whip in the sugar, till it’s like a glossy, stiff meringue.
- Use the whisk to whip the double cream, in another bowl.
- Whip the yolks with the vanilla, in a 3rd bowl.
- Combine the ingredients, adding whatever to whichever is in the biggest bowl, if you see what I mean. Then tip into a 2 litre plastic lidded container and freeze for several hours.
- Defrost for 10 minutes before serving, or microwave briefly (1 minute or so).
- Serve in scoops with fresh strawberries/other berries/ chocolate fudge sauce or on its own.
Lemon variation: Add grated zest and juice of two lemons (or 1 lemon and 1 lime, as I did – see picture) at the end and mix through.
Chocolate variation: Add 1-2 tbsp cocoa powder to the cream or yolk mix and whisk till smooth. Mix into the meringue.
Chestnut variation: Add 300-400g tin unsweetened chestnut puree to the cream or yolk mix and whisk till smooth. Mix into the meringue.
There are loads of other variations (chopped preserved stem ginger, mashed strawberries/raspberries/other berries, orange oil, rum-soaked raisins etc)