Dairy free blackberry ripple ice cream

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.

Blackberry ripple coconut ice cream

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.

You will need…

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

How to…

…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.
Whisk again.
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.

Allergens

This recipe is dairy free – made with coconut milk. However as it includes home made custard, egg yolks are used.

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Rhubarb crumble with wholegrain spelt flour

The weather has been so grey and wet for weeks, so really wanted to make a comfort pudding after roast chicken for Sunday Lunch.

Apples are out of season now and of course soft fruits aren’t in yet, so rhubarb fitted the bill. I used spelt flour and oats, to add more fibre and B vitamins. Spelt flour, even though it does contain gluten, can often be tolerated well by people who are wheat intolerant. It adds a lovely nutty flavour to the crumble.

I made mine 1:1 spelt to white spelt flour which makes for a slightly lighter crumble. I have tried it with 100% whole grain spelt flour, which is denser, it worked – and was eaten happily by my daughter and husband without question or comment. I have made crumbles with 100% wholemeal wheat flour which doesn’t work as well as spelt flour which has a lovely nutty flavour.

You will need for 6 people…

Crumble…

100g organic spelt wholegrain flour
100g organic spelt white flour
25g oats
70g rapadura* sugar or other unrefined sugar
100g unsalted butter

Filling …
500g rhubarb washed, topped and tailed and cut into chunks
2 tablespoons of maple syrup

How to…

First pre-heat your oven to 190˚C (170˚C fan oven) / gas mark 5 / 375˚F.

Rub together the flour, sugar and butter with fingertips until it looks like breadcrumbs. Shake the bowl to get big lumps to the top and rub these in to get an even texture. Add in the oats and stir through.

Mix the rhubarb with the maple syrup so that its evenly coated. Put in a shallow ovenproof dish.Pour the crumble mixture on top and put in the oven to cook for 25-30 minutes.

Serve with custard or vanilla ice cream.

And after lunch…the sun came out for what seemed like the first time in weeks.

My blueberry plants are in bloom and attracting bees. Who’d have known they would be such a pretty addition to the garden…as well as, hopefully giving me my first crop of blueberries.

The bees had gone by the time I took these pictures, but they are so lovely I had to share them.

 

*Rapadura sugar is unrefined cane sugar. Because it is unrefined it still has some of the vitamins and minerals from the whole cane present – including iron and vitamin C. In fact a teaspoon contains 11% of your recommended daily intake of iron. Though of course it’s still sugar, it’s worth noting that white processed sugar contains no vitamins or minerals at all just sugar – empty calories.