I will from now on write in english so that more people can read my blog and all the posts will also be on my insta and facebook accounts. I will also show much more of my food photography on my blog. But it will be a happy mix of all things I love interior, garden and food. First thing out is ice cream one of my few weaknesses ( I am being ironic).
I love blackberries and this ice cream is to die for. Easy to make and so delicious. I have blackberries in my garden and they are soon taking over a corner of my kitchen garden if I don’t watch out. Both the condensed milk and the vanilla extract helps in preventing ice crystals to form.
Blackberry Ripple Ice cream
1 tin (380g) Sweetened condensed milk
2 1/2 (560ml) cups of cream
1 tbsp sugar
1 tbsp vanilla extract
2 cups of blackberries
1/4 cup (56ml) sugar
Put the berries in a pot and heat slowly. When the juices starts to come out of the berries add the sugar, the lemon juice and a little peel of the lemon. Big enough so that you can take it out later. Simmer the berries until thick, then cool completely before star making the ice cream.
Make the ice cream:
Whip the egg whites in a clean bowl to stiff peaks. Gradually beat in the sugar this will firm up the whites. In a bigger bowl whip the cream until soft peak then add the condensed milk and continue to beat until it is in stiff peak stage.Fold in the egg whites.
Remove the lemon peel from berries and then fold them through the cream mixture. Make a rippel effect by not over mix. Pour the ice cream into a 2l freezer proof container and freeze overnight.
1 cup (240ml) all purpose flour
1/4 cup almond meal
1/4 cup rolled oats
1/4 cup natural cane sugar
1/4 cup light muscavado sugar
1 tsp cinnamon
60g of nuts para nut and pecan
1/4 tsp salt
100g of butter
Preheat the oven to 180 degrees. Melt the butter in a saucepan. Put all the dry ingredients in a mixing bowl and add the melted butter. Combine until crumbles form. Sprinkle onto an oven tray. Bake in oven turning occasionally for 10 minutes or until golden.
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