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Recipe by olive magazine

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1. Video tutorial: Making custard

1. Heat the cream to just below simmering and whisk the egg yolks with 100g of the sugar. Whisk in the cream and pour the mix into a clean pan. Stir over a low heat until the mixture thickens. Don't let it get too hot or the eggs will scramble. Sieve into a bowl and cool. Stir in the buttermilk.
2. Heat the blackberries with the remaining sugar until the juice starts to run out. Whizz in blender and sieve. Stir into the cream mixture and churn or freeze until thick.

Per serving

361 kcalories, protein 6.4g, carbohydrate 32.3g, fat 23.8 g, saturated fat 12.3g, fibre 1.5g, salt 0.13 g

Latest comments and suggestions

• LittleWonder

  28 May 2009

  LittleWonder commented on this recipe

  Love the photo, looks so delicious, although it should be a whle before hedgerow blackberries are abundant... However, being allergic to eggs, certainly the yolks in any quantity, is there a simply delicious egg-yolk-free recipe for a fruity (or chocolate!)Ice Cream-lover like me?? Thanks :)

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• Ros

  28 May 2009

  Ros commented on this recipe

  In answer to the above, make the custard base using custard, pwder, milk and sugar according to the packet, allow to cool and add the cream and follow as above for fruit ice cream or for chocolate, melt about 100g/4oz plain chocolate and stir into custard base.

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• blakefamily4

  31 May 2009

  blakefamily4 commented on this recipe

  When I saw this recipe, I at first thought it was BLUEBERRY ice cream. If I use blueberries instead if blackberries, are all the other ingredients the same? ie same quantity of sugar? Does anyone know if blueberry ice cream is even nice? Can`t say that I`ve ever eaten it, it just sounds nice to me, a blueberry lover.

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• blakefamily4

  31 May 2009

  blakefamily4 commented on this recipe

  Does anyone know where I can buy a cornet holder like the one in the recipie photo?

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• siobhan

  02 June 2009

  siobhan commented on this recipe

  Blakefamily4, eBay has cornet holder but just perspex stands. Linda Barker does a porcelin ice cream cone stand which is basically ice cream 'bowls' in the shape of cones - http://mydeco.com/p/porcelain-ice-cream-cone-set/488a6fa979f6db114cdd7886928d704f06832a71/.

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• sally

  24 August 2009

  sally rated and commented on this recipe

  

  The reason I am giving this four stars and not five is because a punnet weighs what exactly? I have made this having picked my own blackberries and trying to guess how big a punnet is....depends where you shop. I have obviously guessed too much as my ice cream is purple! Having said that it tastes delicious but more like a cross between an ice cream and a sorbet than a true ice cream which would be because of too many blackberries!

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• Sheffield John

  29 August 2009

  Sheffield John commented on this recipe

  Hi, I rarely follow recipes but I use a handful or two of blackberries or blueberries or any berries. I blend them, then put them into my ice cream maker and add "Some" milk or cream and "Some" lemon juice. Also I add "Some" honey instead of sugar. Although my recipes contain inaccurate quantities, every time it is a little different.

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• Steve

  20 September 2009

  Steve commented on this recipe

  so, no answer to the great "how big is a punnet debate. Do most people ever actually buy blacknerries anyway?

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Ingredients

• 250ml whipping cream
• 6 egg yolks (freeze the egg whites for next time you make meringues)
• 150g golden caster sugar
• 1 x 284ml carton buttermilk
• 2 punnets blackberries

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 15 minutes plus churning or freezing

Ingredients

• 250ml whipping cream
• 6 egg yolks (freeze the egg whites for next time you make meringues)
• 150g golden caster sugar
• 1 x 284ml carton buttermilk
• 2 punnets blackberries

Per serving

361 kcalories, protein 6.4g, carbohydrate 32.3g, fat 23.8 g, saturated fat 12.3g, fibre 1.5g, salt 0.13 g

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