Blackberry ice cream
Serves: 4
Ingredients
- 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
Method
- Place the custard powder in a mixing bowl, add a little of the milk and mix to a smooth paste with a teaspoon.
- Place the remaining milk in a saucepan over a medium heat and bring to the boil.
- Slowly pour into the bowl with the custard paste, stirring continually.
- Pour the mixture back in the pan, place over a low heat and simmer, stirring continually, until thickened.
- Remove from the heat, stir in 50g of the caster sugar, cover with dampened greaseproof paper and set aside to cool.
- Place the blackberries in a saucepan and add the remaining sugar.
- Add 125ml water, the lemon juice, zest, and almond extract.
- Place over a medium heat and simmer until the berries are tender.
- Purée in a blender or food processor.
- If you don’t like the seeds, pass through a fine sieve to remove them at this stage. Set aside to cool.
- When the custard and the fruit mixtures are both cool, mix together and place in a freezer container.
- Cover and freeze for 2 hours.
- 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.
- Fold in the whipped cream, cover and put back in the freezer.
- Repeat mashing after a further 2 hours and return to the freezer for at least 1 hour.
- Serve with fresh blackberries and mint leaves.
