This is my last blackberry recipe for the season as they’re ever so nearly gone. I went foraging at the weekend and there’s only a few in the hedgerows – enough to add to a crumble and not much more.
This ice cream is much lower in sugar than usual recipes or any shop bought ice cream. Using maple syrup which contains half the amount of sugar weight for weight as granulated sugar. It is also a natural form of sugar so has a lower GI compared processed sugar. The amounts of maple syrup used are low too.
About 350g blackberries washed and checked for signs of life
2 egg yolks (freeze the egg whites for other recipes)
4 tablespoons maple syrup
Capful of vanilla extract
300ml coconut drinking milk
1.5 teaspoons of cornflour
400g can coconut milk
…make the custard
Heat the coconut drinking milk in a pan to boiling point.
While you are heating it up beat the egg yolks, 2 tablespoons of maple syrup and vanilla extract in a bowl.
Mix the cornflour with a little water to make into a paste.
Add the paste to the egg mixture.
When the milk has reached boiling point, gradually whisk into the egg mixture.
Then pour into the pan and bring back to the boil stirring continually til it thickens.
Shake the tinned coconut milk
Mix into the custard.
Chill for at least a couple of hours in the fridge.
…make the ripple
Heat the blackberries in a pan with 2 tablespoons of maple syrup
Simmer for a few minutes.
Take off the heat.
Pass through a sieve so you end up with a seed-free syrup.
…bring it together
Once the coconut mixture has cooled for long enough, add half the blackberry mixture.
Whisk for a few minutes with a handheld electric whisk.
Put in a sealed tub in the freezer for about an hour and a half.
Take out of the freezer put in a bowl and whisk again with the electric whisk.
Put in the freezer for another hour or so.
It should now be solidifying and so now’s a good time to add the rest of the blackberry syrup.
Stir it through.
Freeze for an hour or two longer and it should be ready.
When you come to serve the ice cream, let it thaw for about 10 minutes before serving.
This recipe is dairy free – made with coconut milk. However as it includes home made custard, egg yolks are used.