Blackberry ice cream

Blackberry ice cream
Serves: 4
  • 1 tbsp custard powder
  • 250ml whole milk
  • 75g caster sugar
  • 200g ripe blackberries
  • 125ml water
  • 1 lemon, juice + grated zest
  • 1 tsp almond extract
  • 125ml double cream
  1. Place the custard powder in a mixing bowl, add a little of the milk and mix to a smooth paste with a teaspoon.
  2. Place the remaining milk in a saucepan over a medium heat and bring to the boil.
  3. Slowly pour into the bowl with the custard paste, stirring continually.
  4. Pour the mixture back in the pan, place over a low heat and simmer, stirring continually, until thickened.
  5. Remove from the heat, stir in 50g of the caster sugar, cover with dampened greaseproof paper and set aside to cool.
  6. Place the blackberries in a saucepan and add the remaining sugar.
  7. Add 125ml water, the lemon juice, zest, and almond extract.
  8. Place over a medium heat and simmer until the berries are tender.
  9. Purée in a blender or food processor.
  10. If you don’t like the seeds, pass through a fine sieve to remove them at this stage. Set aside to cool.
  11. When the custard and the fruit mixtures are both cool, mix together and place in a freezer container.
  12. Cover and freeze for 2 hours.
  13. Meanwhile, pour the cream into a bowl and whip. When the ice cream is half frozen, scrape off any ice crystals and mash with a fork until smooth.
  14. Fold in the whipped cream, cover and put back in the freezer.
  15. Repeat mashing after a further 2 hours and return to the freezer for at least 1 hour.
  16. Serve with fresh blackberries and mint leaves.
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