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


  1. 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.
  2. Whisk the remaining sugar and egg yolks together and very slowly add in the hot cream and milk mix, whisking all the time.
  3. 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.
  4. Meanwhile make the blackberry purree by blending the fruit and passing through a sieve. Sorry, no fast way around this!
  5. 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.
  6. 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

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