A couple of days ago we went for a walk along the river Exe, North of Exeter. We were pleased to find some more ripe blackberries and so today we made blackberry ice cream. It's a really simple recipe with only four ingredients.
Fresh blackberries - 500 g, washed
Water - 2 tbsp
Caster sugar - 75 g
Whipping cream - 300 ml
1) Put the blackberries, water and caster sugar in a saucepan and simmer with the lid on for 15 minutes. Be careful not to put them on too high a temperature or they'll boil over quite quickly.
2) Strain the blackberry juice over a pyrex bowl using a sieve. The juice goes through very quickly, but it takes a few minutes to press the rest of the pulp through the sieve with a wooden spoon. Discard the seeds.
3) When the blackberry syrup has cooled put the bowl in the fridge and whip the cream in a separate bowl until it's soft, but still falls off the whisk. Combine with the blackberry syrup and stir well.
4) Pour into a freezable container (with a lid) and freeze for 2 hours. Remove from the freezer and mash with a fork to break up the ice crystals. Return to the freezer and repeat after another 2 hours. The ice cream should take a further couple of hours to set completely. Defrost for 15 minutes to allow it to soften before serving. Makes 900 ml.
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