Esteemed chef Mary Berry has crafted her signature recipe for berry ice cream, simplifying it to such an extent that even novice cooks can master it. The best part?
There’s no need for any specialist equipment, including an ice cream maker.
From the BBC Good Food website, where it was hailed as a “pudding so simple, you almost”, Mary’s recipe serves between six and eight people and requires 20 to 30 minutes of preparation, plus two and a half hours chilling and overnight freezing.
It can also serve as an alternative dessert at Christmas, or indeed, any time of the year.
Mary Berry’s ice cream recipe
Ingredients
- 284ml carton double cream
- 500g carton good-quality ready made custard
- 100g golden caster sugar
- 100ml / 312 fl oz dark rum, plus 1 tbsp extra.
- 170g packet dried berries and cherries (or same weight mix of dried cranberries, cherries, blueberries and raisins)
READ MORE: Mary Berry’s ‘perfect light pudding’ recipe is a wild bramble mousse
Method
In a large bowl, gently whip the cream, mix in the custard and place it in the freezer for approximately an hour and a half until it begins to freeze around the edges. Meanwhile, dissolve the sugar in a pan with 100ml / 312 fl oz of rum over low heat.
Add the fruit and let it simmer for about a minute until it becomes plump. Transfer the entire mixture into a large bowl and allow it to cool completely, which should take about an hour, then add an extra tablespoon of rum.
Next, stir the cream and custard mixture with a balloon whisk and incorporate the cooled fruit. Pour this combined mixture into a 1.2 litre / 2 pint pudding basin or container, cover it and leave it to freeze overnight until firm.
If not serving the next day, it can be stored for up to a month.
When ready to serve, quickly dip the basin in boiling water, run a round-bladed knife around the edges and turn it out onto a serving plate. Alternatively, you can scoop it directly from the container whenever you fancy a refreshing dessert or afternoon treat.
