Blackberry Ice Cream
- 250ml (9fl oz) whipping cream
- 6 egg yolks (freeze the egg whites for next time you make meringues)
- 150g (5oz) caster sugar
- 1 x 284ml (1/2pt) carton buttermilk
- 300g (10oz) blackberries
Heat the cream to just below simmering and whisk the egg yolks with 100g (31/2oz) of the sugar. Whisk in the cream and pour the mix into a clean pan. Stir over a low heat until the mixture thickens. Don’t let it get too hot or the eggs will scramble. Sieve into a bowl and cool. Stir in the buttermilk.
Heat the blackberries with the remaining sugar until the juice starts to run out. Whizz in blender and sieve. Stir into the cream mixture and churn in an ice-cream maker machine, or freeze until thick.
By Olive magazine