Description
The Mary Berry Vanilla Ice Cream is a custard-based ice cream made by gently cooking egg yolks with sugar and milk, then combining it with cream and real vanilla. The mixture is then churned in an ice cream maker or frozen using a no-churn method. The result is a rich, scoopable ice cream with the signature flavor and smoothness of classic French-style ice cream.
Ingredients
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- Full-fat milk – 300ml (1¼ cups)
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- Double cream – 300ml (1¼ cups)
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- Egg yolks – 4 large
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- Caster sugar – 100g (½ cup)
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- Vanilla pod – 1 (or 2 teaspoons vanilla extract)
Instructions
Step 1: Prepare the Custard Base
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Pour milk and cream into a saucepan.
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Split the vanilla pod and scrape out the seeds, adding both seeds and pod to the pan.
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Heat gently until just steaming—don’t let it boil. Remove from heat and let infuse for 10 minutes.
Step 2: Whisk Eggs and Sugar
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In a separate bowl, whisk egg yolks and caster sugar until pale and creamy.
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Slowly pour the warm milk mixture into the eggs, whisking constantly to prevent curdling.
Step 3: Cook the Custard
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Return the mixture to the pan and cook over low heat, stirring constantly with a wooden spoon.
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Heat until the custard thickens slightly and coats the back of the spoon (about 75–80°C).
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Do not let it boil or the eggs may scramble.
Step 4: Strain and Cool
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Remove from heat and strain through a fine sieve into a clean bowl to remove any curdled bits or the vanilla pod.
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Let cool to room temperature, then chill in the fridge for at least 2 hours.
Step 5: Churn and Freeze
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Pour the cold custard into your ice cream maker and churn according to manufacturer’s instructions (usually 20–30 minutes).
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Transfer to a freezer-safe container, smooth the top, and freeze for 2–4 hours until firm.
No-Churn Method:
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Whip 300ml double cream to soft peaks and fold into the cooled custard.
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Freeze in a loaf tin or container, stirring every 1–2 hours for 3–4 hours to reduce ice crystals.