Blackberry Ice Cream
Serves : 1
Fresh blackberry ice cream, using a traditional vanilla custard base and hand-churning!
Ingredients
For the Blackberry Puree
- 350 g blackberries
- 50 g caster sugar
For the Ice Cream Custard
- 6 Egg Yolks
- 150 ml whole milk
- 450 ml double cream
- 120 g caster sugar
- 1 Vanilla Pods
Instructions
To make the Blackberry Puree
- Pop the blackberries and the caster sugar into a saucepan and heat gently for about 20 minutes
- Stir occasionally
- The sugar and the heat will breakdown the blackberries into a sweet syrup
- You can strain the blackberries to remove any pips or leave them in
- Pop the blackberries to one side to cool
To make the Ice Cream Custard
- Pour the milk and the cream into a large saucepan and gently heat
- Split the vanilla pod with a sharp knife and scrape the vanilla seeds into the saucepan and add the pod
- Bring the mixture to the boil and then remove the saucepan from the heat
- Pop the pan to one side and let the vanilla infuse into the liquid for 10-15 minutes
- Whilst the vanilla is infusing, in a mixing bowl, beat the egg yolks and the sugar together until thy become thick and pale
- Gently reheat the mixture in the saucepan and then pour it onto the beaten eggs and sugar. Stir with a whisk, as you add the mixture.
- Put the eggs, milk and cream mixture back into the saucepan and gently heat again.
- Stir the mixture gently until the custard begins to thicken.
- The custard should thicken after about 5-8 minutes. Please do not try to do this quickly by increasing the heat, you'll only end up with vanilla flavour scrambled eggs!
- When ready, the custard should lightly coat the back of a spoon. At this point take the custard off the heat and leave to properly cool!
To make the Ice Cream
- Add the cooled blackberry puree and custard into a large mixing bowl, and using an electric handwhisk, gently mix the two together. Do not overwhisk.
- When the mixture is thick and creamy, pour into a large freezer container, cover and pop in the freezer to chill.
- After 40 minutes, the ice cream should be starting to crystalise around the edges; pop it out the freezer, and whip the mixture again with a handwhisk on low.
- Pop it back in the freezer, after an hour whisk again. The ice cream should be increasing in size. Do this 3 more times, at hour intervals.
- After that the ice cream should be ready to be eaten... enjoy!
Notes
You could use different kinds of summer fruits -strawberries, raspberries etc instead of blackberries.
If you have an ice cream maker at home, refer to your manufacturer's instructions.
If you have an ice cream maker at home, refer to your manufacturer's instructions.
Nutrition
Serving: 1scoopCalories: 111kcalCarbohydrates: 9gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 65mgSodium: 10mgFiber: 1gSugar: 8g
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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