With areas of the UK experiencing warm weather over the next week, Mary’s recipe would be ideal to prepare.

More often than not, making ice cream at home involves a special machine, to help churn it.

However, Mary Berry has shared a super simple recipe which has more than 20 five-star ratings on BBC Good Food.

The recipe notes said: “Try Mary Berry’s recipe for an easy, no-churn homemade ice cream with plenty of flavours to choose from. Try them all.”

The ice cream serves six people and is ready from start to finish in just under two hours.

Ingredients:

Four free-range eggs, separated

100g caster sugar

300ml double cream

For vanilla:

One teaspoon of vanilla extract

Ginger flavour:

100g stem ginger, chopped, plus four tablespoons of syrup from the jar

Coffee and brandy:

Two to three tablespoons of coffee essence

Two tablespoons of brandy

Raspberry flavour:

150ml sieved raspberry puree, or strawberry

Rum and raisin:

100g raisins soaked in four tablespoons of rum for two hours

Method:

Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed.

Then, slowly whisk in the caster sugar, then continue to whisk until the egg whites are stiff and glossy.

Whisk the cream in a separate bowl until soft peaks form when the whisk is removed.

Fold in the cream and egg yolks before choosing your flavouring and adding this into the mixture until combined.

Pour into a plastic container and freeze for two hours before enjoying on a cone or in a bowl.

The recipe notes added that Mary likes to use this ice cream in her Knickerbocker glory. They said: “I make it in a classic tall Sundae glass, using three scoops of ice cream layered with crushed fresh pineapple, raspberry puree and whipped cream decorated with fresh raspberries or cherries.”