Blackberry ice cream

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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• juaniuna

  24 May 2010

  juaniuna commented on this recipe

  Living in Spain, I have never seen buttermilk for sale, what can I use as an alternative? As have lots of blackberries in the freezer!!

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• Alice

  15 June 2010

  Alice commented on this recipe

  I dont know where abouts in Spain you live, but I live on the Costa Blanca and Gamma stores sell buttermilk.

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• Sherry

  09 September 2010

  Sherry commented on this recipe

  Recently I've taken to making butter with double cream and when separated I am left with the butter and buttermilk. I'm not sure that I can use this as it's not "cultured". Does anyone know whether or not it would make a difference? I would appreciate any knowledge on the subject!

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• helen

  11 August 2011

  helen commented on this recipe

  It's very quick and easy to make your own buttermilk - put 1 tbsp of lemon juice or vinegar into a measuring jug, then add milk so the combined volume is 250 mls. Leave stand for 5-10 minutes and the buttermilk is ready to use.

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• Darcie

  12 August 2011

  Darcie rated and commented on this recipe

  

  The recipe was really easy to follow as it was my first time making icecream and I cant wait to try it. A tip to any one making the ice cream is that when you heat the egg yolks, sugar and cream make sure small lumps dont appear.

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http://www.bbcgoodfood.com/recipes/10936/

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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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