It’s officially summer! Cool down with this classic knickerbocker glory sundae recipe by Mary Berry, made with homemade no-churn ice cream, and a handful of fresh fruits layered throughout. Since the eggs are not cooked make sure to use pasteurized eggs. This ice cream recipe is sooo simple that the whole family will enjoy!
Knickerbocker Glory Sundae
Preparation time: Over 2 hours
Cooking time: No cooking required
You’ll need: Six tall sundae glasses
For the ice cream
4 eggs, separated
100 g/ 3-1/2 oz caster sugar
300 ml/ 1/2 pint double cream
1 teaspoon vanilla extract
For the sundae
Crushed fresh pineapple
1. 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.
2. 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.
3. Pour into plastic container and freeze until needed. Layer 3 scoops of ice cream with crushed fresh pineapple, raspberry puree and whipped cream and decorate with fresh raspberries or cherries.
Variations of ice cream flavors:
Ginger: Omit vanilla extract, add 100 g / 3-1/2 oz chopped stemmed ginger and 4 Tablespoons of syrup from the jar.
Coffee and Brandy: Omit vanilla extract, add 2 to 3 Tablespoons coffee essence and 2 Tablespoons brandy.
Raspberry or Strawberry: Omit vanilla extract, add 150 ml / 5 fl oz of sieved raspberry puree or 150 ml strawberry puree.
Rum and Raisin: Omit vanilla extract. Soak 100 g / 3-1/2 oz of raisins in 4 Tablespoons rum for 2 hours. Then stir into ice cream.
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