Saturday, 14 May 2011


The sun is out, which in culinary terms, means that it's time for summer treats such as BBQs, Pimms, strawberries and cream and most definitely ice cream.

As with most things cooked from scratch, there is nothing more delicious than homemade ice cream. From strawberry to brown bread, ice cream can be made in virtually any flavour.

Although many recipes call for the use of an ice cream maker, you can also successfully make ice cream without any kitchen novelties, and by making your own you can also ensure no nasties in your cone.

Ice cream also makes for a quick and easy pudding too – it’s great served with a scattering of fresh berries and chocolate sauce. Any dish that can be prepared well ahead of time is a winner in my book.

I whipped up a batch of berry ice cream using frozen blackberries and raspberries. It is refreshingly simple unlike the majority of recipes that require you to take the mixture out of the freezer and stir every couple of hours. To stop it from crystallizing, you in fact only need to whip it once before you pop it in the freezer.


400g of frozen raspberries and blackberries

150g of golden caster sugar

Juice of 1 lemon

285ml of double cream

- Whip the double cream until thick (preferably using a hand whisk). Be careful not to over whip - stop when it has just thickened.

- Place the berries in the blender and blitz along with the sugar and the lemon juice.

- Then stir the berry mixture into the whipped cream until fully blended or alternatively just gently swirl in the mixture for a rippled effect.

- Pour the mixture into a suitable tupperware container and pop in the freezer for at least 3hours before eating. Trust me, it'll make the sunshine even more enjoyable!

Georgina Davies

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