Archive for July 24th, 2009

This year promises a bumper crop of blackberries in our somewhat overgrown garden. What to do with a glut of fruit, especially as it comes free of charge!? Well, lots of things actually, but this recipe is well worth the effort. The most complicated and messy part is the cooking and sieving of the blackberries. (Do not be tempted to add whole fruit as the many blackberry pips will add a grittiness that will spoil the silky smoothness of the ice cream.) This Ice Cream is absolutely delicious served with some more blackberries, if you have any fresh ones, and/or fresh or puréed raspberries (see picture). A small sprig of mint as a garnish adds even more colour with a splash of bright green. For a special but easy dinner party dessert, serve Blackberry Ice Cream in a brandy snap basket or on a home made waffle with both raspberries & blackberries, or any mixed berry combination with optional pouring cream on the side.  (Yum – you will notice that I am an unashamed berry lover!)   If you are concerned about creepy crawlies in your blackberries, my mother’s old fashioned trick is to rinse them in salted water (salt water draws out any bugs), rinse in fresh water and drain well. Next time I will make several batches of blackberry purée to freeze in batch sized amounts (multiplying the quantity given in the instructions below). It will take up less freezer space and can be thawed when required. I will, of course, be freezing batches of whole fruit for other dishes – we love Blackberry and Apple Crumble in the colder weather.

The recipe comes from my newly purchased Ice Cream making book, first found in our public library, which I highly recommend: Making Ice Cream & Iced Desserts by Joanna Farrow & Sara Lewis. I notice that the authors have written more than one book on the same subject. I shall have to do some more research on the other titles. 

100_4870 Blackberry Ice Cream

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Blackberry Ice Cream
(Serves 4-6)

500g/1¼lbs Blackberries, hulled, rinsed (see above) & well drained
75g/3ozs Caster sugar
2tbsp water
300ml/½pint Whipping Cream ((I used Elmlea – 55% less fat version)

1. Put the blackberries, sugar and water in a pan. Cover and simmer for 5 minutes until the sugar is dissolved and the fruit is soft.

2. Strain the fruit through a sieve over a bowl, pressing the fruit juices and puree through with a wooden spoon. It does not matter if the finished juices are cloudy. Dispose of the seedy pulp. Leave to cool and then chill in the fridge. This can be frozen in batches for later use.

3. Ice Cream maker:
Pour chilled berry liquid into machine and churn for 10-15minutes until thick. Do not be tempted to add the cream at this stage as it will thicken and become buttery.

4. Stir in the cream and continue to churn until well mixed. Transfer to a container and freeze.

5. By hand:
If you do not have an ice cream maker, whip the cream until it just starts to thicken, but is not too stiff – it should still fall from a spoon.

6. Mix in the chilled fruit purée, pour into a plastic container. Freeze for around 2 hours, then mash with a fork to break up any ice crystals. Return to freezer for an additional 2 hours and mash again. Re-freeze for a final 2 hours.

7. To serve:
Defrost in the fridge for about 20minutes before serving. Serve with more washed blackberries, with a dusting of icing sugar if you feel they need additional sweetness. (See above for more serving suggestions.)

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