Monday, December 7, 2009

Jo Pratt recipes - Summerberry crumble sundae

INGREDIENTS For the summerberry ice-cream...
1 x vanilla ice-cream recipe
500g (1lb 2oz) fresh or frozen summer berries: strawberries, raspberries, blueberries and blackberries
100g (3 1/2oz) caster sugar
For the raspberry sauce...
250g (9oz) fresh or defrosted raspberries
Juice of 1/2 lemon
3tbsp caster sugar
To make the sundae...
Handful of fresh summer berries
2-3tbsp whipped cream
2-3 hob-nob or digestive biscuits, crumbled

METHOD to make the ice-cream, follow the instructions for the vanilla ice-cream given left, until the stage at which it is ready to churn. If you are using fresh berries, remove any stalks and rinse under the tap. Frozen ones just need to be defrosted before using.

Puree the berries and sugar in a food processor or blender, or mash well with a potato masher. Push the puree through a sieve to remove any pips or seeds. Taste the puree and add more sugar if it isn't sweet enough. Add the puree fruit to the vanilla custard and pour into an ice-cream machine and churn for about 20-30 minutes, until the icecream is thick and scoopable.

To make the sauce, blend together the raspberries, lemon and sugar until smooth and then push through a sieve. now layer the ice-cream, raspberry sauce, some fresh berries, whipped cream and crumbled biscuits in a sundae glass.


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