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Blackberry Icecream

A community recipe by StoupaTart

Not tested or verified by Nigella.com

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Introduction

As requested by Little Alex. A nice easy recipe to make by hand or machine if you must.

Ingredients

Serves: 4 - 6

Metric Cups

500 grams blackberries
75 grams caster sugar
30 millilitres water
300 millilitres whipping cream

18 ounces blackberries
3 ounces superfine sugar
1 fluid ounces water
10½ fluid ounces heavy cream

Method

Blackberry Icecream is a community recipe submitted by StoupaTart and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Put fruit in a pan with water & sugar.

Cover & simmer for 5 minutes.

Tip into a sieve over a bowl (plastic is best) and push through with a wooden spoon. Chill.

Whip the cream until thick but still soft - it should fall from a spoon.

Add the fruit puree, mix well & freeze for 2 hours.

Mash with a fork or process it. Return to freezer.

Repeat mashing after 2 more hours. Ready after a further 2 hours in the freezer. Serve with extra blackberries and (possibly) my home made ginger snaps.

Put fruit in a pan with water & sugar.

Cover & simmer for 5 minutes.

Tip into a sieve over a bowl (plastic is best) and push through with a wooden spoon. Chill.

Whip the cream until thick but still soft - it should fall from a spoon.

Add the fruit puree, mix well & freeze for 2 hours.

Mash with a fork or process it. Return to freezer.

Repeat mashing after 2 more hours. Ready after a further 2 hours in the freezer. Serve with extra blackberries and (possibly) my home made ginger snaps.

Additional Information

Frozen blackberries can be used, but need 10 minutes cooking time. You can also use blackcurrants or blackberries mixed with cooking apples.

Tell us what you think

What 1 Other has said

Nice ice cream not too sweet. Table spoon of vodka added to the recipe allows immediate spooning from the freezer.

Posted by Nickhutchines on 5th September 2014

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