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Blackberry Ice Cream |
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SERVES FOUR
TO SIX
5 cups
blackberries, hulled, plus extra to decorate (fresh or
frozen)
6 tbsp caster (superfine) sugar
1 1/4 cups whipping cream
Crisp dessert biscuits (cookies), to serve
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1 |
Put the
blackberries into a pan.
Add 2 tbsp water and the sugar.
Cover and simmer for 5 minutes, until just soft.
Transfer the fruit into a sieve placed over a bowl.
Press it through the mesh, using a wooden spoon.
Leave to cool and then chill. |
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2 |
Whip the cream until it is just thick but still soft
enough to fall from a spoon.
Mix it with the chilled fruit purée.
Pour the mixture into a freezer proof container.
Freeze for 2 hours, or until it is part frozen. |
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3 |
Mash the
mixture with a fork or process it in a food processor to
break up the ice crystals.
Return it to the freezer for 4 hours more.
Mash or process the mixture again after 2 hours. |
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4 |
Scoop the
ice cream into dishes.
Decorate with extra blackberries.
Serve with crisp dessert biscuits, such as shortbread or
almond biscuits. |
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