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Recipe: Summer Berry Ice cream


Homemade ice cream is delicious and fun to make in summer when fresh fruit is abundant.

It is best consumed within 24 hours as it will be more soft and creamy. If you freeze ice cream overtime, it will often form large ice crystals on the surface or become rubbery. With some raw fruits such as peach, nectarine and kiwifruit, the colour will change and ice cream will not look so attractive. 

To serve, It’s best to take the ice cream out of the freezer. 


110 g Caster sugar
3 Tbsp Water
Egg whites
250 ml Cream
300 g Berries, I have used blackberries and blueberries


  • Put the sugar and water in a small saucepan. Dissolve the sugar by bringing to a gentle simmer. Boil the syrup for about 5 minutes or until it reaches 120C or the firm ball stage.
  • Meanwhile, whisk the egg whites to stiff peaks. You can use a whisk or machine hand-beater.
  • When the sugar syrup is ready, whisk into the egg whites in a slow stream. The syrup must be bubbling as this will partially cook the whites. The mixture will go liquid at this stage, but keep whisking until the meringue thickens.
  • Once the sugar has been added, whisk until the mixture is stiff and glossy. If you lift the whisk, the meringue should stay firmly in place.
  • Whisk the cream and fold into the meringue with a metal spoon.
  • Fold the berries into the bowl of meringue and cream. Cover with plastic wrap.
  • Place in the freezer. After about 4-5 hours or when the mixture is firm, whisk to break up the berries and cream.
  • Recover with plastic wrap. Press down to form a seal. Freeze until required. It would be best used within 2-4 days.
  • Serve with fresh berries and meringues.

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Celia Hay

Celia is a qualified chef and holds the WSET (London) Diploma of Wine. She has a Bachelor of Arts in History, Master of Education (Distinction) and MBA Master of Business Administration from the University of Canterbury.

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Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

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