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Making no-churn blueberry & vanilla ice cream from hand. A simple recipe.

When I lived in Hong Kong, ice cream was something of a novelty saved for cold weather days. Searing heat and borderline gross 97% humidity for much of the year led us to find eating ice cream a hobby best cracked out when a) typhoons hit, and b) inside ice-cold air-con. We called it 'gor yun’.

And so, even despite the early autumn chill setting in, when Curry’s asked me to try out their no-churn at-home ice cream recipe, I happily spent part of my weekend putting in a little elbow grease to crafting my very own ice cream. The recipe is a blank canvas from which you can add your own tweaks. (I was sorely tempted to attempt the Rum and Raisin or even craft a Nutella Swirl!) In the end, I created a blueberry and vanilla flavour with lashings of butterscotch, served with chocolate sprinkles, fresh blueberries and a drizzle of rich chocolate sauce.

The recipe was oh so simple to follow - even as a complete dessert n00b! - and the ice cream we created was smooth, creamy and indulgent. So good. So, if you fancy crafting some of your own, here’s the recipe itself!


  • 4 free-range eggs, separated
  • 100g caster sugar
  • 300ml double cream
  • 1 tsp Madagascan vanilla extract
  • 1 tsp butterscotch flavouring
  • 1 punnet blueberries


  1. Whisk egg whites in a large bowl until thick and stiff so that it looks a little like clotted cream when the whisk is removed.
  2. Slowly whisk in the caster sugar and keep whisking until the mixture is stiff and glossy.
  3. Fold the cream, egg yolks and vanilla essence in so that they are all well combined.
  4. Add in your ice cream flavour variations. I squished blueberries and threw them in for texture but you could blend them and fold them in!
  5. Slide the mixture from the bowl into a freezer container (which could be anything such as a loaf tin, baking tray or Tupperware box, I used these adorable ceramic dessert jars!) and cover with cling film before putting into a large fridge freezer drawer so there’s plenty of space for it to freeze.
  6. Wait for 6 hours and then… S E R V E!

Flavour Ideas:

  • Coffee & brandy: three tablespoons of coffee essence and two tablespoons of brandy;
  • Raspberry: 150ml of sieved raspberry puree;
  • Rum & raisin: 100g of raisins soaked in four tablespoons of rum for two hours.

Find the original recipe sheet here.

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