Mary Berry’s Lemon Ice Cream is a homemade frozen dessert that beautifully balances the tartness of fresh lemons with the rich creaminess of traditional ice cream. Known for her expertise in simple yet refined recipes, Mary Berry has crafted this dessert to be both luxurious and accessible, perfect for anyone looking to elevate their dessert game without the complexity of store-bought versions.
Unlike commercial lemon ice creams that often rely on artificial flavors or sweeteners, Mary Berry’s version uses fresh lemon juice, zest, and natural ingredients to deliver a vibrant citrus flavor that tingles on the taste buds. The richness of double cream and the tanginess from the lemon combine to create a smooth, velvety texture, making each spoonful an indulgent experience.
This lemon ice cream is perfect for any occasion-whether you’re hosting a dinner party, celebrating a special event, or simply treating yourself after a long day. It’s a light yet satisfying dessert that strikes the perfect balance between sweet and tart, and the best part? It doesn’t require an ice cream machine!
Mary Berry’s Lemon Ice Cream Recipe
Ingredients Needed
To create this tangy and creamy lemon ice cream, you’ll need just a few simple ingredients, many of which are likely already in your kitchen. Here’s the list:
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Double Cream (Heavy Cream) – 600 ml
The double cream is the foundation of this ice cream, giving it its rich, smooth, and luxurious texture. Using full-fat cream ensures that your ice cream will be decadently creamy and not icy or grainy.
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Condensed Milk – 1 can (approximately 397g)
Sweetened condensed milk is a key ingredient that contributes to both the sweetness and smoothness of the ice cream. It eliminates the need for added sugar and helps to create that soft, scoopable consistency.
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Lemon Juice – 2 large lemons (approximately 3-4 tablespoons)
Freshly squeezed lemon juice adds the signature tartness and refreshing citrus flavor. Avoid bottled lemon juice, as it often lacks the same vibrant taste as freshly squeezed lemons.
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Lemon Zest – Zest of 2 lemons
The zest of the lemons provides a concentrated lemony aroma and enhances the overall citrus flavor. It’s crucial to zest the lemons before juicing them, as the zest adds a zingy, aromatic punch to the ice cream.
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Vanilla Extract – 1 teaspoon
While lemon is the star, a hint of vanilla extract brings depth to the flavor profile, creating a more complex and rounded taste that complements the citrus.
Equipment Needed
Making Mary Berry’s Lemon Ice Cream is easy and doesn’t require any fancy equipment. Here’s what you’ll need:
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Mixing Bowl
A large mixing bowl is essential for whipping the cream and combining the ingredients. Stainless steel or glass works best for this purpose.
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Electric Whisk
An electric hand whisk (or stand mixer) is highly recommended for whipping the double cream. It makes the process faster and more efficient, giving you a light and fluffy texture.
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Spatula
A rubber spatula is perfect for folding the ingredients together without deflating the whipped cream. You’ll use it to carefully incorporate the lemon juice and zest into the cream.
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Loaf Tin or Freezer-Safe Container
For freezing the ice cream, you’ll need a loaf tin or any rectangular or square freezer-safe container. You can also use an airtight plastic tub if you prefer. Make sure the container is large enough to hold the entire mixture, as it will expand slightly during freezing.
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Zester or Grater
A zester or fine grater is necessary for zesting the lemons. You want to get thin strips of zest without hitting the bitter white pith underneath the skin.
Instructions To Make Mary Berry’s Lemon Ice Cream
Now that you’ve gathered your ingredients and equipment, let’s dive into the step-by-step process to make this delightful lemon ice cream. The recipe is wonderfully simple and takes minimal effort, making it perfect for novice bakers or seasoned chefs alike.
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Whip the Cream
In a large mixing bowl, pour in the double cream. Using an electric whisk, beat the cream until it forms soft peaks. The cream should be thickened, but still smooth and slightly floppy. Be careful not to over-whip, or you may end up with butter!
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Add Condensed Milk
Once your cream is whipped, pour in the sweetened condensed milk. Gently fold it into the cream using a spatula. This step adds sweetness and helps achieve that velvety texture you’re looking for.
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Incorporate Lemon Juice and Zest
Next, add the freshly squeezed lemon juice and zest to the cream mixture. Use your spatula to fold these ingredients in slowly. The zest provides a wonderful texture and aroma, while the juice adds the perfect tartness.
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Add Vanilla Extract
Stir in the vanilla extract. This subtle addition balances the sharpness of the lemon and enhances the overall flavor, giving the ice cream a more rounded, aromatic taste.
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Freeze the Mixture
Pour the mixture into your prepared container or loaf tin. Smooth the top with the back of the spatula to make it even. Cover with cling film or a lid and place in the freezer. Leave it to freeze for at least 4-6 hours, or until firm and scoopable.
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Serve and Enjoy
Once the ice cream is fully set, scoop it out into bowls or cones and enjoy the refreshing lemon flavor with a creamy texture. Garnish with extra lemon zest or a few mint leaves if you want to elevate the presentation.
Tips And Tricks
- Use Fresh Lemons: For the best flavor, always use fresh lemons rather than bottled juice. The zest is key for adding extra zing to the ice cream.
- Make It Ahead: This recipe is perfect for making ahead of time. You can store it in the freezer for up to a week, so it’s a great option for parties or gatherings.
- Textural Variation: If you prefer a more textured ice cream, you can mix in crushed biscuits or a handful of crushed meringue for some added crunch.
- Room Temperature: Let the ice cream sit at room temperature for a few minutes before serving. This makes it easier to scoop and enjoy.
- Add More Lemon: If you’re a fan of extra citrus, increase the lemon juice to suit your taste. A little more zest will also heighten the lemony punch.
Mary Berry’s Lemon Ice Cream is a simple yet elegant dessert that encapsulates the magic of homemade ice cream. With its fresh, zesty flavor and luxurious, creamy texture, this treat is bound to become a favorite in your household. Whether you’re serving it at a summer barbecue, as a palate cleanser between courses, or just indulging yourself after dinner, this lemon ice cream is sure to impress.
The best part? You don’t need an ice cream machine or any complicated techniques-just a few key ingredients, a little patience, and you’ll have a refreshing, creamy dessert that rivals any store-bought version. With Mary Berry’s recipe, you’re guaranteed a successful and delicious treat every time!
Enjoy your homemade lemon ice cream, and don’t forget to share it with friends and family (or savor it all for yourself-it’s that good!).
Easy Recipe Variations For Mary Berry’s Lemon Ice Cream
Mary Berry’s classic lemon ice cream recipe is a deliciously tangy treat that balances the sweetness of cream with the sharp citrusy zing of lemon. While her version is already fantastic, there are several easy and fun variations you can experiment with to suit different tastes and dietary preferences.
1. Lemon and Blueberry Swirl Ice Cream
A perfect pairing for Mary Berry’s lemon ice cream is the combination of tart blueberries and creamy lemon. To make this variation, simply add a swirl of blueberry compote or fresh blueberries to the mixture before freezing. The fruity burst from the blueberries contrasts beautifully with the smooth, citrusy ice cream. For a little extra texture, you can sprinkle some crushed graham crackers or biscuit crumbs on top just before serving.
2. Lemon and Ginger Ice Cream
If you enjoy a little spice to complement the citrus, lemon and ginger ice cream is a great option. Add finely grated fresh ginger to the base mixture or a small amount of ginger syrup for a warm, aromatic kick. The ginger enhances the zesty flavor of the lemon, providing a complex and satisfying taste. This variation is also an excellent choice if you enjoy more unconventional flavors or want to add a bit of heat to your frozen dessert.
3. Vegan Lemon Ice Cream
For those following a plant-based or dairy-free diet, you can easily make Mary Berry’s lemon ice cream vegan-friendly. Instead of the traditional double cream and condensed milk, substitute coconut milk or almond milk for a creamy texture. Use coconut cream to replicate the richness of the dairy while keeping the coconut flavor in the background, allowing the lemon to remain the star. For added depth, a little vanilla extract can balance the coconut and lemon flavors.
4. Lemon and Raspberry Ice Cream
Raspberries and lemons are an iconic pairing that never fails to impress. For this variation, gently fold in some raspberry puree into the ice cream mixture before freezing. The tangy sweetness of raspberries complements the sharp lemon perfectly, and you’ll get a vibrant swirl of pink and yellow in your ice cream, making it even more visually appealing. You could even top the finished product with fresh raspberries for added texture and color.
5. Lemon and Mint Ice Cream
Add a refreshing herbal note to your lemon ice cream by infusing it with fresh mint. Start by heating the cream and steeping a handful of mint leaves in it, allowing it to cool and infuse the creamy base with a light minty essence. Strain out the leaves, then combine the infused cream with the lemon juice and zest. This variation is especially lovely in the summer months when you want something light and refreshing.
6. Lemon Curd Ice Cream
For a richer, more indulgent twist, incorporate lemon curd into your ice cream base. The curd adds an extra layer of creamy sweetness and a deeper lemon flavor. You can either mix the lemon curd directly into the ice cream before freezing for a smooth consistency or create a ripple effect by swirling the curd through the ice cream once it’s set. This will give your ice cream a more luxurious, dessert-like quality.
These variations are simple enough to try with the base ingredients Mary Berry recommends but add that extra creative touch. They not only enhance the flavor profile of the original lemon ice cream but also allow you to personalize the dessert according to your tastes.
Storing Leftovers
One of the best things about Mary Berry’s lemon ice cream is that it keeps beautifully, so you can enjoy this treat for days (or even weeks) after you make it. However, storing it properly is key to maintaining its smooth texture and vibrant flavor.
1. Use an Airtight Container
For the best storage, place the ice cream in a high-quality, airtight container. This will protect it from absorbing any odors from your freezer and help prevent freezer burn, which can cause the ice cream to become gritty or icy. If you don’t have an airtight container, you can wrap the ice cream in plastic wrap before sealing it in a container. This creates an extra barrier to preserve its flavor and texture.
2. Prevent Ice Crystals
One of the biggest challenges with homemade ice cream is the formation of ice crystals, which can make the ice cream unpleasantly crunchy. To combat this, make sure your ice cream is tightly packed into the container, leaving as little air space as possible. If you’re not going to eat the ice cream right away, consider pressing a layer of plastic wrap or parchment paper directly onto the surface of the ice cream before sealing the lid. This helps reduce the chances of ice crystals forming.
3. Proper Freezer Temperature
The key to maintaining that creamy texture in your lemon ice cream is ensuring that it’s frozen at a consistent, low temperature. Store it in the coldest part of your freezer, usually the back or bottom, away from the door where temperature fluctuations tend to occur. A stable freezer temperature helps the ice cream stay firm and prevents melting and refreezing, which can affect the texture.
4. Avoid Storing for Too Long
While homemade ice cream can last in the freezer for up to a few weeks, it’s best to consume it within a week or two to enjoy its optimal flavor and texture. After that time, the quality may begin to degrade, with the ice cream becoming harder and losing its smooth consistency. If you notice any significant changes in texture, like it becoming more icy or hard to scoop, it might be time to toss it.
What To Eat With Mary Berry’s Lemon Ice Cream?
Mary Berry’s lemon ice cream, with its tangy sweetness and creamy texture, pairs wonderfully with a variety of foods, both savory and sweet. Here are some delicious ideas to elevate your ice cream experience:
1. Fresh Berries
As mentioned earlier, lemon and berries are a classic pairing. Top your scoop of lemon ice cream with fresh strawberries, raspberries, or blackberries for a fruity contrast. The tartness of the berries complements the lemon ice cream’s citrusy zing, creating a harmonious balance. A sprinkle of mint leaves will also add a fresh, herbal note.
2. Shortbread Biscuits
For a simple yet elegant treat, serve your lemon ice cream alongside buttery shortbread biscuits. The crisp, melt-in-your-mouth texture of shortbread offers a perfect contrast to the creaminess of the ice cream. You can even crumble the shortbread over the ice cream for added texture.
3. Lemon Tart or Lemon Drizzle Cake
If you love all things lemon, why not double down on the citrus? A slice of tangy lemon tart or a moist lemon drizzle cake makes for a perfect accompaniment to the ice cream. The rich, buttery pastry of a lemon tart or the light sponge of a drizzle cake pairs beautifully with the smooth, refreshing ice cream.
4. Poached Pears in Red Wine
For a more sophisticated dessert pairing, try serving the lemon ice cream with poached pears in red wine. The soft, sweet pears and the aromatic red wine reduction provide a beautiful contrast to the bright and refreshing lemon ice cream. This is a particularly good choice for an elegant dinner party or a romantic evening.
5. Chocolate Shavings or Brownie Bites
If you want to introduce some richness and decadence to your dessert, pair your lemon ice cream with chocolate. A sprinkle of fine chocolate shavings over the top can add a touch of bitterness that balances out the sweetness. Alternatively, serve the ice cream alongside small pieces of gooey chocolate brownie for a more indulgent treat.
6. Coconut Macaroons
For a tropical twist, pair the lemon ice cream with coconut macaroons. The sweet, chewy texture of macaroons complements the smooth creaminess of the ice cream, while the coconut flavor brings a new layer of depth to the dish.
7. Champagne or Prosecco
Lemon ice cream has an elegant, sophisticated quality that makes it the perfect dessert for pairing with a glass of bubbly. A crisp champagne or prosecco cuts through the creaminess of the ice cream and enhances its bright lemon flavor, creating a celebratory dessert experience.
These pairing suggestions can elevate the simple joy of lemon ice cream into a multi-sensory experience, creating a well-rounded and delightful dessert platter.
Conclusion
Mary Berry’s lemon ice cream recipe is a timeless classic, offering a delightful combination of creamy richness and refreshing citrus zing. Whether you’re sticking to the original recipe or experimenting with variations like blueberry, ginger, or mint, this treat is versatile enough to suit a range of tastes.
When it comes to storing leftovers, taking care to use airtight containers and maintain a consistent freezer temperature is key to preserving the texture and flavor of the ice cream. And, of course, serving your lemon ice cream with fresh berries, shortbread, or even a glass of bubbly can elevate the dessert experience to new heights.
FAQs
What Ingredients Are Needed For Mary Berry’s Lemon Ice Cream Recipe?
To make Mary Berry’s lemon ice cream, you will need the following ingredients: double cream, condensed milk, whole milk, fresh lemon juice, lemon zest, and a small amount of sugar. These simple ingredients combine to create a rich, creamy, and tangy ice cream that captures the refreshing flavor of lemon.
Can I Make Mary Berry’s Lemon Ice Cream Without An Ice Cream Machine?
Yes, you can absolutely make Mary Berry’s lemon ice cream without an ice cream machine! The recipe does not require churning. Once you’ve mixed the ingredients together, you simply pour the mixture into a freezer-safe container and freeze it for several hours, or until it reaches the desired consistency. For the best results, it is recommended to stir the ice cream every 30 minutes during the first few hours of freezing to help prevent ice crystals from forming.
How Long Does Mary Berry’s Lemon Ice Cream Take To Set In The Freezer?
Mary Berry’s lemon ice cream typically takes around 4 to 6 hours to freeze and set completely. However, for the best texture and flavor, it’s recommended to leave it in the freezer overnight. If you want to enjoy it sooner, checking the consistency every 2-3 hours should give you a creamy texture, especially if you’re stirring occasionally during the freezing process.
