Mary Berry's simple ice cream recipe needs 4 ingredients and no special equipment

You don't even need an maker or any specialist equipment with extra easy recipe. As we anticipate the arrival of and hopefully, long hot summer days, our minds naturally drift towards the scrumptious treats that are synonymous with a rise in temperature, such as ice cream.

While many opt to purchase theirs from or ice cream vans, it's not as difficult as you might imagine to create your own homemade version for the entire family to enjoy. Renowned chef Mary Berry has crafted her signature recipe for berry ice cream and simplified it to such an extent that even novice cooks can successfully make it.

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The best part is that no specialist equipment, like an ice cream maker, is required.

Sourced from the Good Food website, where it was labelled as a "pudding so simple, you almost feel you've cheated", Mary's recipe caters for between six and eight people and requires 20 to 30 minutes of preparation time - plus two and a half hours chilling and overnight freezing.

It can also serve as an alternative dessert at , or at any point throughout the year.

Ingredients

• 284ml carton double cream
• 500g carton good-quality ready made custard
• 100g golden caster sugar
• 100ml / 31⁄2 fl oz dark rum, plus 1 tbsp extra
• 170g packet dried berries and cherries (or same weight mix of dried cranberries, cherries, blueberries and raisins)

How to make Mary Berry's simple berry ice cream

Whip the cream gently in a large bowl, mix in the custard and place it in the freezer for about 90 minutes until it begins to freeze around the edges. Then, dissolve the sugar in a pan with 100ml/31⁄2 fl oz of rum over low heat.

Add the fruit and let it simmer for about a minute until it swells up. Pour the entire mixture into a large bowl to cool down completely (this should take about an hour), then add an extra tablespoon of rum.

Next, stir the cream and custard mixture with a balloon whisk and incorporate the cooled fruit. Transfer the entire mixture into a 1.2 litre/2 pint pudding basin or container.

Cover and freeze overnight until firm. If not using the next day, it can be stored for up to a month. When ready to serve, quickly dip the basin in boiling water, run a round-bladed knife around the edges and turn out onto a serving plate.

Alternatively, scoop directly from the container whenever you fancy a refreshing dessert or afternoon treat.