Wednesday, September 15, 2010

Blanche Vaughan's perfect blackberry ice-cream

Blackberry ice-cream

Serves: 8-10


1 litre double cream
200ml milk
2 vanilla pods, split in half lengthways
8 egg yolks
200g caster sugar
500g blackberries


In a saucepan mix the milk and cream. Scrape the vanilla pod over this so that the seeds go into the pan, then throw in the pods. Warm to a simmer then take off the heat.

In a bowl, beat together the egg yolks and sugar. It's even better if you do this in a mixer so that you can beat them until they become pale and thick. This will make a lighter, creamier ice-cream.

Pour the hot milk and cream mixture over the yolks in a thin dribble, mixing all the time so that the yolks combine without curdling. Then return the mixture to the heat, stirring until it starts to thicken.

In a blender or magimix, blitz the blackberries to a puree and pass through a sieve to remove the seedy bits. Stir this into the custard mixture and taste. Add a little more sugar if necessary. You want it to be sweet so that when it is cold, it still tastes sweet enough.

Churn in an icecream machine until just frozen or put in the freezer and remove ever half hour or so and stir well with a fork to break up the ice crystals. Eat as soon as possible while the flavours are at their freshest.


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