You can’t beat a classic knickerbocker glory especially when it’s made by sweet tooth Mary Berry. With homemade ice cream and a handful of fresh fruits layered throughout, this ice cream recipe is a simple dessert that can be enjoyed by the whole family
- For the ice cream
- 4 eggs, separated
- 100g caster sugar
- 300 ml double cream
- 1tsp vanilla extract
- For the sundae
- Crushed fresh pineapple
- Raspberry puree
- Whipped cream
- Fresh raspberries
- Variations of ice cream flavours:
- Ginger - omit vanilla extract, add 100g chopped stemmed ginger and 4tbsps of syrup from the jar.
- Coffee and Brandy - omit vanilla extract, add 2-3tbsps coffee essence and 2tbsps brandy.
- Raspberry or Strawberry - omit vanilla extract, add 150ml of sieved raspberry puree or 150ml strawberry puree.
- Rum and Raisin - omit vanilla extract. Soak 100g of raisins in 4tbsps rum for 2 hours. Then stir into ice cream.
Whisk the egg whites until stiff in a large bowl with an electric hand whisk or in a free standing mixer. Once the egg whites look like cloud, gradually add the sugar a spoonful at a time, still whisking on maximum speed until stiff and glossy.
In a separate bowl, whisk the cream until forms soft peaks and fold into the meringue mixture. Stir in the egg yolks and vanilla extract, mix until combined.
Pour into plastic container and freeze until needed.
Layer 3 scoops of ice cream with with crushed fresh pineapple, raspberry puree and whipped cream and decorate with fresh raspberries or cherries.
Serve in a tall sundae glass if you have one