Creamy Mary Berry Ice Cream with Condensed Milk

Creating this delightful Mary Berry ice cream with condensed milk is always a pleasure. It’s a sweet and satisfying treat that embodies indulgence in every scoop. With a hint of golden syrup for a touch of caramel flavor, this ice cream is smooth, creamy, and undeniably delicious. You don’t need an ice cream maker to enjoy this simple, no-churn recipe. It’s perfect for cooling down on a warm day or finishing off a festive meal with friends.

How To Make Mary Berry Ice Cream With Condensed Milk Recipe Overview

This recipe makes approximately 1.5 liters of creamy ice cream and will serve about 8-10 people generously. You’ll need about 20 minutes to prepare the mixture, and then it just requires a minimum of 6 hours to set in the freezer, ideally overnight. It’s the kind of dessert you can make ahead and serve straight from the freezer without any fuss.

Ingredients:

  • 794g full-fat condensed milk (2 tins, for creaminess)
  • 4 teaspoons bicarbonate of soda (to add lightness)
  • 300g caster sugar (for sweetness)
  • 1200ml double cream (rich base)
  • 8 tablespoons golden syrup (for a deeper caramel flavor)

Instructions:

Prepare the Sugar Mixture:

  1. In a saucepan over medium heat, combine the golden syrup and caster sugar.
  2. Stir frequently until the sugar dissolves and the mixture starts to bubble.
  3. Add the bicarbonate of soda and stir well until it’s fully incorporated. The mixture will foam up quickly, so be cautious.
  4. Remove from heat and set aside to cool.

Whip the Cream:

  1. In a large mixing bowl, whip the double cream until stiff peaks form. Use an electric mixer for ease, or a hand whisk if you prefer the traditional approach.

Mix in the Condensed Milk:

  1. Once the cream is whipped, gently fold in the condensed milk. Make sure to keep the mixture light and airy.
  2. Pour in the cooled syrup mixture and fold it into the whipped cream and condensed milk.

Freeze:

  1. Pour the final mixture into a freezer-safe container, ensuring it’s well-covered.
  2. Place it in the freezer for at least 6 hours or overnight.

Nutritional Value:

Calories (per serving): 450-500 kcal

Carbohydrates: 40-45g

Protein: 5-6g

Fat: 30-35g

Also Try: Tarte Tatin Mary Berry Recipe

Recipe Tips:

Whip the Cream Properly: Whipping the cream to stiff peaks is essential for a creamy texture. Keep the cream cold and avoid over-whipping, which can result in a grainy or butter-like texture.

Fold Gently: When incorporating the condensed milk and syrup mixture into the whipped cream, fold gently to keep the mixture airy and ensure a smooth texture.

Flavor Customization: Add a touch of vanilla extract or your favorite flavorings to the base mix before freezing for extra depth. Mix-ins like crushed cookies, nuts, or fruit can enhance the ice cream.

Chill the Mixing Bowl: Chill your mixing bowl and beaters before whipping the cream to help it thicken faster and more evenly.

Freezing Time: For the best consistency, freeze the ice cream for at least 6 hours or overnight. Stirring it halfway through freezing helps maintain a creamy texture.

Storage: Store the ice cream in a well-sealed container to prevent freezer burn. Placing plastic wrap directly on the surface of the ice cream can also help prevent ice crystals.

Serving Suggestions: Serve scoops in a chilled bowl or cone for an even creamier experience. Top with fresh fruit, caramel sauce, or a dusting of cocoa for a delicious finish.

FAQs:

Can I use honey instead of golden syrup?

Absolutely! Honey works as a substitute for golden syrup, providing a different yet delightful flavor. However, honey is sweeter, so consider reducing the quantity. Its distinct taste can influence the final flavor, giving a slightly floral undertone. This substitution is great if you love honey or are simply seeking a unique twist on the classic.

Why does my ice cream taste grainy?

If your ice cream is grainy, the sugar may not have dissolved fully during heating. Make sure the mixture reaches a bubbling point so that the sugar dissolves completely. Stir thoroughly until smooth before cooling down. Alternatively, ensure the bicarbonate of soda is fully incorporated to prevent any undissolved grains in the final mix.

Can I add mix-ins like chocolate chips or fruit?

Yes, mix-ins can be added! Just fold them into the ice cream mixture before freezing. For chocolate chips or nuts, sprinkle them evenly to ensure every scoop gets a bit of flavor. If adding fruit, make sure it’s well-drained or slightly dried, so it doesn’t water down the ice cream’s creamy consistency.

What’s the purpose of bicarbonate of soda in this recipe?

Bicarbonate of soda serves as a leavening agent here. When added to the heated sugar mixture, it reacts and causes bubbling, aerating the caramel. This results in a soft, foamy texture that mixes well with the whipped cream, ensuring a light and airy ice cream with a delicate, delightful flavor.

Can I reduce the sugar?

Reducing the sugar is possible but keep in mind that it will alter the final sweetness and texture. The condensed milk provides significant sweetness, so any changes should be minor to retain the characteristic flavor. If reducing, try using natural sweeteners like honey or agave syrup, and taste the mixture to balance it properly.

Conclusion:

Mary Berry’s ice cream with condensed milk is a delightful treat that is simple to make yet bursting with flavor. Experiment with different flavors and mix-ins to create your unique twist on this classic recipe.

Mary Berry Ice Cream With Condensed Milk Recipe

Mary Berry Ice Cream With Condensed Milk Recipe

Prep Time 20 minutes
Freezing Time 6 hours
Course Dessert
Servings 10 people
Calories 500 kcal

Ingredients
  

  • 794 g full-fat condensed milk 2 tins, for creaminess
  • 4 teaspoons bicarbonate of soda to add lightness
  • 300 g caster sugar for sweetness
  • 1200 ml double cream rich base
  • 8 tablespoons golden syrup for a deeper caramel flavor

Instructions
 

Prepare the Sugar Mixture:

  • In a saucepan over medium heat, combine the golden syrup and caster sugar.
  • Stir frequently until the sugar dissolves and the mixture starts to bubble.
  • Add the bicarbonate of soda and stir well until it’s fully incorporated. The mixture will foam up quickly, so be cautious.
  • Remove from heat and set aside to cool.

Whip the Cream:

  • In a large mixing bowl, whip the double cream until stiff peaks form. Use an electric mixer for ease, or a hand whisk if you prefer the traditional approach.

Mix in the Condensed Milk:

  • Once the cream is whipped, gently fold in the condensed milk. Make sure to keep the mixture light and airy.
  • Pour in the cooled syrup mixture and fold it into the whipped cream and condensed milk.

Freeze:

  • Pour the final mixture into a freezer-safe container, ensuring it’s well-covered.
  • Place it in the freezer for at least 6 hours or overnight.

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