Blackberry Ice-cream

A summer delight and a childhood reminder

  • 450g / 1lb blackberries (freshly picked are best but nit always available)
  • 2 tbsp runny honey
  • 50g / 2oz caster sugar
  • 1 x 400ml can evaporated milk
  • 150 ml double cream, whipped
  • 3 tbsp lemon juice

Place the blackberries, honey and sugar in a medium pan over a low heat of 10-15 minutes until the berries are soft and mushy.  Transfer to blender a whizz until smooth.  Pass through a sieve to remove the pips and allow to cool.

Meanwhile whip the evaporated milk until it starts to thicken  Fold in the cream, lemon juice and the blackberry puree.

Transfer to a container suitable for the freezer and pop into the freezer for 45 minutes, or when it starts to freeze around the edges.  Remove and give it a good beating to break up any ice crystals.  Repeat this freezing / beating several times to ensure a smooth result.

Kick back and enjoy.

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