Blackberry icecream ripple
( SERVES 8 )
- Rinse the blackberries and place in a saucepan with the sugar and a splash of cold water. Bring slowly to the boil. Remove from the heat once the sugar has dissolved. Set aside to cool completely.
- Pour the custard into a bowl and stir in the cream. Pour the mixture into a plastic container and place in the freezer. Every couple of hours remove the container from the freezer and beat the icecream with a wire whisk. As it begins to harden, stir in the blackberry compote to create a ripple effect. Leave in the freezer overnight.
- Before serving, allow it to soften for 30 minutes. To serve, pour a little extra blackberry syrup over the top.
- If you have an icecream machine, mix the custard and cream together and churn until frozen. When the custard is almost frozen, scoop it into the chilled container. Pour in the blackberry compote and stir into the custard to give a marbled effect, but do not over-stir. Place the mixture in the freezer and leave overnight.
Tip: This sharp-tasting compote is good served with roasted duck breasts. It may also be used in a pie made with a traditional lard pastry, soft and crumbling. Serve it hot from the oven and accompanied by nothing more than runny cream.