Home
Recipes
Family
Blackberry and raspberry-ripple ice cream with almond tuilles

Blackberry and Raspberry-Ripple Ice Cream Recipe with Blackberries and Almond Tuilles

Blackberry and raspberry-ripple ice cream with almond tuilles

Name: Blackberry and raspberry-ripple ice cream with almond tuilles
Total time: 45 min
Yield: Makes 1.2 litres
Ingredients: 150g raspberries; 150g blackberries; 200g caster sugar; 2 egg yolks; 500ml crème fraîche; 1 vanilla pod split; 284ml pot double cream; 100g icing sugar; 25g plain flour; 20g melted butter; 2 egg whites; 55g flaked almonds

Alice Hart

Published: March 25, 2015 at 3:05 PM

Save recipe

Makes 1.2 litres

A little effort

Total time: 45 mins

+ 6 hours freezing

0 reviews

loading...

Get 5 months for £5 when you subscribe today

There’s no need for an ice cream machine here, just take it out of the freezer well before eating it so it has a chance to soften a little. Pour over a glass of sherry for an extra special treat

Skip to ingredients

Alternatives

Complete the dish

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

Ingredients

150g raspberries
150g blackberries
200g caster sugar
2 egg yolks
500ml crème fraîche
1 vanilla pod

split
284ml pot double cream

ALMOND TUILLES

100g icing sugar
25g plain flour
20g melted butter
2 egg whites
55g flaked almonds

Method

step 1

Put the raspberries and blackberries in a small pan with 2 tbsp water and 40g caster sugar. Heat gently, crushing the berries slightly with the back of a spoon, until the sugar has dissolved and the juices start to run. Cool then chill. Put a 1½-litre plastic container, with a lid, in the freezer to chill.
step 2

Put a bowl over a pan of simmering water and whisk the egg yolks and remaining caster sugar together for about 5 minutes, until thick and pale. Remove from the heat and whisk in the crème fraîche.
step 3

Scrape the seeds out of the vanilla pod, add to the double cream and whisk until just holding its shape. Fold into the crème fraîche mixture and pour into the chilled container. Pour the berry mixture over and use a spoon to create ripples and marbles, do not overmix or you’ll lose the definition. Freeze for at least 6 hours. Transfer from the freezer to the fridge 20 minutes before scooping and serving.
step 4

To make the tuilles, heat the oven to 170c/fan 150c/gas 3. Whisk the icing sugar, flour, melted butter and egg whites together to form a paste. Line a baking sheet with non-stick baking parchment and spread the mixture out very thinly in 9cm circles. Sprinkle with almonds and bake for about 6-8 minutes, until golden brown. Cool on the baking sheet before carefully peeling off. Serve with the ice cream.

Check out more of our best blackberry recipes here...

Authors

Alice Hart

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue