Ginger and Nuts
Angela | Blackberry Ice Cream Angela Jones
A delicious and easy-to-make autumnal treat.
Ingredients:
375g blackberries
500ml double cream
200ml condensed milk
1 tablespoon cassis (optional)
Prepare the blackberry purée: Blend or process the blackberries until smooth. Press the purée through a fine sieve to remove the seeds.
Add cassis (optional): If using, stir the cassis into the blackberry purée.
Whisk the cream and condensed milk: Whisk the double cream until soft peaks form. Add the condensed milk and whisk again until soft peaks form.
Combine the purée and cream mixture: Gently stir the blackberry purée into the cream mixture.
Taste and adjust sweetness: If needed, add more condensed milk to taste.
Freeze: Freeze the mixture for about six hours or add to an ice cream machine. No need to churn.
Serve: Enjoy on its own, with fresh blackberries, or in a cone.
Tip: For a ripple effect, gently stir the blackberry purée into the cream mixture before freezing.
Written by: Kat Y (Ginge)
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