Blackberry picking for the ‘little people’ is a bit of a ritual. How wonderful to go out and ‘harvest’ your own food. The fact that few blackberries ever make it home is irrelevant , it’s fun, tastes good and is free! Last weekend we went on a blackberry haul and though the ‘littles’ contributed virtually nothing Mr.P and I managed to pick a respectable amount. So many that I decreed it was time to whisk out the ice cream maker and put the said blackberries into ice cream.
- 1 cup double cream
- 1 cup whole organic milk
- ½ cup of sour cream
- 1/4cup sugar
- 3 egg yolks – whisked together
- 250gms of blackberry puree
- Heat the cream and milk and 2 tablespoons of the sugar in a large sauce pan. Just when it is coming up to the boil take it straight off.
- Whisk the remaining sugar and egg yolks together and very slowly add in the hot cream and milk mix, whisking all the time.
- Put the custard back on to the heat and stir until the custard thickens. Watch it like a hawk as you don’t want scrambled eggs! Remove the custard when it has thickened enough to coat the back of a spoon. Leave to cool.
- Meanwhile make the blackberry purree by blending the fruit and passing through a sieve. Sorry, no fast way around this!
- When the custard has cooled add the sour cream and blackberry puree and stir well together. Leave in the fridge for at least 2 hours.
- Now pour into your icecream machine and churn until it resembles a soft scoop. Remove and pop in the freezer or eat immediately!
I have just been given a new ‘Cuisineart Gelato and Ice Cream Professional Maker’ and it is amazing. No freezing bowls in the freezer, it has a built in freezer and can make up to 1.5 litres of ice cream at any one time – that’s quite a lot of ice cream, I’d highly recommend it.
For more awesome recipes, check out Joanna Preston’s Larder Saga.