RECIPES
Basiablackberry ice cream
Nothing beats homemade ice cream. The best part is that it takes so few ingredients to make.
It tastes best served in a dessert cup with shortbread or almond cookies. I made mine with my kids in mind, since they love ice cream on a stick. In the photos they are still very frozen, but little hands just couldn't wait for them.
The recipe comes from the book "Four Ingredient Cookbook" by Joanna Farrow. My little modification was adding black currants, which made the ice cream a bit less creamy. You can also use frozen blackberries instead of fresh ones, but then you need to extend the cooking time to 10 minutes.
blackberry ice cream
Ingredients:
(serves 4-6)
- 500 g blackberries
- 75 g powdered sugar
- 300 ml heavy cream
Wash the blackberries and remove the stems. Put the fruit in a pot, add 30 ml (about 2 tbsp) of water and the sugar. Cover and simmer over low heat for about 5 minutes, until the fruit softens slightly.
Transfer the fruit to a sieve set over a bowl and press everything through with a wooden spoon. Set aside to cool.
Whip the cream until fluffy, but so that it still slightly runs off the spoon. Then blend it with the cooled fruit into a purée, transfer it to a flat, freezer-safe plastic container and freeze for 2 hours, or until the mixture is partially frozen. After that time, mash everything with a fork (you can use a blender) to get rid of the ice crystals and put it back in the freezer for another 4 hours, repeating the fork mashing after 2 hours (after that you can transfer the mixture to ice cream containers and keep freezing until the 4 hours are up). If you are making it the traditional way, scoop the ice cream into dessert cups and serve.
Enjoy!
