Blackberry ripple ice cream

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August 12, 2016 by dgarnett2013

Blackberry ripple ice cream: Adapted by DG from Kitty Travers of La Grotta’s Raspberry ripple ice cream.


For the ice cream

  • 400ml whole milk 400ml
  • 200ml double cream 200ml
  • 1 vanilla pod 1
  • fingertip pinch of salt
  • 6 large, free-range egg yolks
  • 120g unbleached granulated sugar

For the blackberry syrup

  • 400g blackberries
  • 150g sugar

Start the day before: It’s important to start making your mixture the day before and leave it to rest overnight. Your ice cream will have a richer, creamier texture and will hold its shape when you come to scoop it.

Pour the milk and cream into a pan and add the vanilla pod – split, with seeds scraped out – and the pinch of salt. Place on a low heat, stirring occasionally. Mix the egg yolks and sugar in a bowl. When the milk starts to simmer, remove from the heat, pour the milk into the egg mixture, leaving a little in the pan, and combine with a whisk.

Set the pan back on the stove and pour in the egg-and-milk mixture. Slowly heat it up, stirring constantly with a heart-shaped whisk. Use a digital thermometer to track the temperature. At 65C, it will start to thicken. As soon as it hits 85C, take it off the heat. Put the pan into a sink full of cold water with ice cubes in it: that will cool it down really quickly. Once it’s at room temperature, cover the pan with clingfilm, put the lid on top and sit it in the fridge overnight, or for at least 8 hours.
Now make the blackberry syrup. Set the berries in a bowl with the sugar over a pan of simmering water, like a bain marie, and cook until the blackberries burst and the sugar dissolves.

Once it’s cooked, blitz with a hand blender and push through a sieve to remove the pips, getting as much fruit through as possible. Let the syrup cool and chill in the fridge overnight.

The next day: put a large bowl (preferably metal) in the freezer. Pour the ice-cream mixture through a sieve to remove the vanilla pod. Blitz it quickly with a hand whisk for about 30 seconds, to re-emulsify it.

Then pour into an ice-cream machine, making sure the machine is churning before you pour. Churn for 30 minutes or until the mixture looks dry (the machine may start to make a rattling noise as the mixture becomes too thick to churn).

Made with blackberries picked from the allotment the day Rose did her Musical Workshop show.

musicalworkshop1 lido4

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