Blackberry Ripple Ice Cream
British hedgerows are full to the brim of blackberries from August through until the end of September (or thereabouts). Make the most of the season by making this very easy no churn ice cream.
INGREDIENTS:
200g wild blackberries
2 tbsp runny honey
600ml double cream
150ml condensed milk
2 tsp vanilla paste or 1 vanilla pod, seeds scraped
METHOD:
Thoroughly wash the blackberries before cooking on a low heat until the berries are starting to break down. Add the honey.
Either keep the blackberry sauce as is or strain through a sieve. Leave to completely cool.
In a large bowl whip together the cream and condensed milk to soft peaks, being careful not to over whisk. Stir through the vanilla.
In a freezable container layer half of the cream mixture, then pour over half the blackberry sauce and create a ripple with a knife. Repeat both the cream and the sauce for another layer.
Freeze overnight or for a minimum of 4 hours before serving.
Wash your blackberries! Probably the most important step
