ICE CREAM SUNDAE BOWL RECIPES

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EASY NO-CHURN ICE CREAM RECIPE - BBC FOOD



Easy no-churn ice cream recipe - BBC Food image

Try Mary Berry’s recipe for an easy, no-churn homemade ice cream with plenty of flavours to choose from. Try them all!

Provided by Mary Berry

Prep Time 2 hours

Cook Time 0 minutes0S

Yield Serves 6

Number Of Ingredients 9

4 free-range eggs, separated
100g/3½oz caster sugar
300ml/½pint double cream
1 tsp vanilla extract
100g/3½oz stem ginger, chopped, plus 4 tbsp syrup from the jar
2-3 tbsp coffee essence
2 tbsp brandy
150ml/5fl oz sieved raspberry purée (you could also use strawberry)
100g/3½oz raisins soaked in 4 tbsp rum for 2 hours

Steps:

  • Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed.
  • Slowly whisk in the caster sugar, then continue to whisk until the egg whites are stiff and glossy.
  • Whisk the cream in a separate bowl until soft peaks form when the whisk is removed.
  • Fold the cream, egg yolks and your chosen flavouring (see ingredients list) into the meringue mixture until well combined.
  • Pour into a plastic container and freeze for at least two hours.

EASY NO-CHURN ICE CREAM RECIPE - BBC FOOD



Easy no-churn ice cream recipe - BBC Food image

Try Mary Berry’s recipe for an easy, no-churn homemade ice cream with plenty of flavours to choose from. Try them all!

Provided by Mary Berry

Prep Time 2 hours

Cook Time 0 minutes0S

Yield Serves 6

Number Of Ingredients 9

4 free-range eggs, separated
100g/3½oz caster sugar
300ml/½pint double cream
1 tsp vanilla extract
100g/3½oz stem ginger, chopped, plus 4 tbsp syrup from the jar
2-3 tbsp coffee essence
2 tbsp brandy
150ml/5fl oz sieved raspberry purée (you could also use strawberry)
100g/3½oz raisins soaked in 4 tbsp rum for 2 hours

Steps:

  • Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed.
  • Slowly whisk in the caster sugar, then continue to whisk until the egg whites are stiff and glossy.
  • Whisk the cream in a separate bowl until soft peaks form when the whisk is removed.
  • Fold the cream, egg yolks and your chosen flavouring (see ingredients list) into the meringue mixture until well combined.
  • Pour into a plastic container and freeze for at least two hours.

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