Sunday, 26 August 2012

Blackberry Ripple Ice-cream

You may remember me telling you about the Raspberry Ripple Ice-cream I made a few weeks ago. It was so good I just had to make some more.

The other day I'd picked more blackberries beside Diglis Lock to make another batch of Bramble Jelly so I used some of the juice to make a Blackberry Ripple version. Here's the recipe.

Blackberry Ripple Ice-cream makes about 12 slices

600ml double cream
1 tin condensed milk
200ml blackberry juice
2 tablespoons granulated sugar

First line your container with cling film so that you can easily tip the ice-cream out for slicing. I used two 1lb loaf tins as these fit easily into my freezer and give a nice portion sized slice. Alternatively you could use a deep container and scoop the ice-cream out to serve it.

Next measure your juice into a small pan, add the sugar and heat slowly to dissolve.  Then turn up the heat and boil for about 5 mins. to reduce it a bit. Leave to go cold.

Tip the cream and condensed milk into a bowl and whisk until very thick. You will need an electric whisk for this as it took me 10 mins. to get the desired consistency.

If you lift the whisk slightly out of the mixture it will incorporate more air and make the ice-cream a better texture, but don't lift it too far out or the mix will fly everywhere.

Whisk until the cream forms soft peaks that hold their shape.

Pour some of the blackberry sauce into the base of your container to give a nice fruity layer to your finished ice-cream. If you're going to scoop your ice-cream out you don't need to do this.

Build up layers of the creamy mixture and fruity sauce until the container is full. For a more rippled effect you can swirl the sauce into the cream.

When the container is full, cover with cling film and freeze overnight until solid.

Use the cling film to remove the ice-cream from the container. Mine are flexible silicone so it comes out easily but if you have any problems just leave it for a couple of minutes and it should tip out. You could also dip your container briefly in hot water to loosen it round the edges.

Using double cream makes this a high fat ice-cream, but you could lower the fat content a little by using whipping cream, although the texture will be a lot softer.

I have other flavours planned for future batches.  Apricot and Amareto, rum and raisin, and chopped Dime bar come to mind..............mmmm


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