The sun is out, which in culinary terms, certainly means it is time for lovely things such as BBQs, Pimms, strawberries and cream and ice cream. And as with most things cooked from scratch, there certainly is nothing scrummier than home-made ice cream. You can make ice-cream in virtually any flavour you fancy; from strawberry to brown bread. Although many recipes call for the use of an ice cream maker to churn the cream, you can very happily and successfully make ice-cream without any kitchen gadgets and simply with the use of the freezer and a tupperware box! By making your own you can also ensure no nasties in your cone.
I whipped up a batch of berry ice cream using frozen blackberries and raspberries. It is deliciously simple and even better, there's no need to take it out every couple of hours to mix. It makes for a quick and easy pudding too, great served with a scattering of fresh berries and chocolate sauce.
400g of frozen raspberries and blackberries
150g of golden caster sugar
Juice of 1 lemon
285ml of double cream
- Whip the double cream until thick, be careful not to over-whip and stop when it has just got thick
- Meanwhile, blitz the berries in the blender and mix with the sugar and lemon juice
- Stir the berry mixture into the whipped cream until fully blended, alternatively just swirl in gently for a rippled effect
- Pour the mixture into a suitable tupperware container and pop in the freezer for atleast 3hours before eating. It'll make the bank-holiday sunshine even more enjoyable!
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