Blackberry icecream

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November 13, 2016 by dgarnett2013

Blackberry ice cream: DG


  • 600ml double cream
  • 400ml full-fat milk
  • 1 vanilla pod
  • 6 egg yolks
  • 200g caster sugar
  • 500g blackberries
  • 150g granulated sugar


Put the cream and milk in a saucepan with the seeds from the vanilla pod and the pod itself.

Bring to the boil, then remove from the heat.

Beat the yolks and sugar together in a bowl until pale and creamy.

Strain the cream mixture into the yolks, whisking as you go.

Return the mixture to the saucepan and heat, stirring, until it thickens into a custard (85℃).

Remove and cool.

Heat the blackberries and sugar – adjust sugar depending on sweetness of berries – in a glass bowl over a small pan of simmering water, till sugar dissolves.

Then blitz berries in a blender and sieve. Cool.

Mix with custard, cool, then churn in an ice-cream mixture till just frozen.

Made the day we went ice skating at Somerset House and ran into Tommi and baby Isadora.

somersethouse2 somersethouse



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