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Blackberry ice cream

Blackberry ice cream

Name: Blackberry ice cream
Total time: 15 min
Yield: Serves 6
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

Published: December 19, 2014 at 2:30 PM

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Serves 6

Easy

Total time: 15 mins

+ churning or freezing

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Make the most of summer blackberries with this delicious, fruity blackberry ice cream that's surprisingly easy to make

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Alternatives

Complete the dish

Make this blackberry ice cream, then check out our blackberry sorbet, blackberry ice cream sandwiches and blackberry and raspberry ripple ice cream.

Ingredients

Nutrition

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.

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