Saturday, 23 June 2012

Creamy Vanilla Ice Cream

I made this ice cream as an experiment and it was successful! It tasted absolutely wonderful... To compare it to Carte Dor (Which I also love very much) my ice cream was creamier and in the long run you would probably eat less...which is a good thing, it has so much cream in it that you'd balloon if you ate too much!

So, I'm going to share the recipe with you and it's so easy you have to give it a go!

Vanilla Ice Cream

Makes: 1.5 litres (Double the recipe for some to spare!)
Prep Time: 30 minutes (depending on how good you are at separating eggs...)
Freezing Time: Overnight


4 Eggs
4oz Caster Sugar
1 Tsp Vanilla Essence
300ml Double Cream

1: Separate the yolks into a small bowl and whisk with a wire whisk until well blended.

2: Put the egg white into a large bowl and using an electric beater blend until soft peaks form.

3: Add caster sugar to the egg whites one tablespoon at a time, blending well after each spoonful.

4: In another large bowl place the cream and add the vanilla essence, blend until soft peaks form.

5: Using a rubber spatula add the egg white mixture and yolks to the cream mixture.

6: Place mixture into a container and cover (I used an old ice cream box) and place in the freezer overnight.

7: When ready, serve immediately and enjoy.

Original Recipe from: 'Mary Berry's Desserts and Confections' Recipe Book.
Recipe quoted with alterations.


  1. Icecream is heaven and I am not a cook, but I am bursting with anticipation to try this out!

    1. Oh you should! It's so easy, and so worth it!