Blackberry Ice Cream
With limited hands-on time required, this simple blackberry recipe will deliver the tastiest ice cream with just 3 simple, inexpensive, ingredients – and count towards one of your 5 a day!
Servings: 8
Calories: 207kcal
Instructions
- Place 250g Blackberries (washed and free from bugs) in a heavy bottomed saucepan with 150g Caster sugar and 100ml water. Let this come to the boil and then turn down to a simmer for 10 mins. Leave to cool. Once cool sieve to remove the seeds until you are left with a beautifully dark purple syrup.
- Whisk 284ml double cream in your free-standing mixer or with beaters until it’s holding its shape (but don’t take it too far). Fold in the cooled blackberry syrup.
- If you have an ice cream maker, follow the makers instructions and churn until ready (around 15-20 mins) and then place in a plastic sealed container in the freezer. Otherwise, place in a sealed plastic container in the freezer for an hour, remove and whisk in the edges. Repeat this process 3-4 times and then freeze for at least 2-3 hours.
- Depending on the texture of your finished ice cream you may want to remove it from the freezer 5-10 mins before serving.
Notes
- To help remove any bugs if you've foraged your blackberries from the hedgerow, simply soak in some cold water for 10-15 mins with a sprinkling of salt.
- This recipe works well with fresh or frozen blackberries. Just be sure to simmer a little longer if frozen as they will be slightly more watery.
- Great served in a waffle cone, in a bowl alongside fruit or some lavender and lemon shortbread biscuits
- This ice cream will keep for up to 6 months – although I challenge you not to eat it in the first sitting!
Nutrition
Calories: 207kcal | Carbohydrates: 23g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 10mg | Potassium: 85mg | Fiber: 2g | Sugar: 21g | Vitamin A: 592IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 0.2mg