Blackberry ice cream
- Preparation and cooking time
- Total time
- + churning or freezing
- Easy
- Serves 6
Skip to ingredients
- 250ml whipping cream
- 6 (freeze the egg whites for next time you make meringues) egg yolks
- 150g golden caster sugar
- 1 × 284ml carton buttermilk
- 2 punnets blackberries
Nutrition: per serving
- kcal361
- fat23.8g
- carbs32.3g
- fibre1.5g
- protein6.4g
- salt0.13g
Method
step 1
Heat the cream to just below simmering and whisk the egg yolks with 100g of the sugar. Whisk in the cream and pour the mix into a clean pan. Stir over a low heat until the mixture thickens. Don’t let it get too hot or the eggs will scramble. Sieve into a bowl and cool. Stir in the buttermilk. Heat the blackberries with the remaining sugar until the juice starts to run out. Whizz in blender and sieve. Stir into the cream mixture and churn or freeze until thick.
