Ingredients
- 400g blackberries
- 50g caster sugar
- 500ml double cream
- 150ml milk
- 75g caster sugar
- 4 egg yolks
- 1/2 vanilla pod or few drops of vanilla essence/vanilla extract
Equipment
- 2 large bowls
- Saucepan
- Whisk
- Fork
- Large bowl or container suitable for freezer
Home-made blackberry ice cream
Serves 6
Assemble all the ingredients and equipment. Is there something you don't recognise? If so, ask an adult to explain it to you. Make sure you wash your hands and wear a clean apron.
1. Carefully separate the eggs, placing the yolks in a large bowl. You will not need the whites but put them aside for freezing or for some something else (eg. meringues).
2. Add 75g of caster sugar and whisk until light and fluffy and pale in colour.
3. Put the milk, half of the cream and vanilla into a saucepan and bring to the boil on the stove. Watch the pan carefully to make sure that it does not overflow.
4. Now, ask an adult to help you. Pour the boiling milk mixture over the whisked egg yolks, whisking continuously to make sure that the eggs do not cook or scramble.
5. Add the remainder of the cream into the bowl and stir before leaving to cool.
6. In another bowl, mix the blackberries with 50g caster sugar and mash with a fork until it is like a thick sauce. Add to the cooled egg mixture and stir well.
7. Put the mixture into a clean bowl or container and place it in the freezer.
8. Every 30 minutes, remove from the freezer and whisk to remove any crystals that may have formed. Return to the freezer.
9. Repeat this whisking process until the ice cream is set.
10. Alternatively, if you have an ice cream maker, churn the ice cream, transfer to a container and freeze until ready to eat.
Don't forget to help with the clearing up and tidying away. This part is just as important as the cooking and can be just as much fun!
You can find more yummy recipes like these in our fab new cook book 'Little Cooks' which you can buy on this website.