When I went foraging for Brambles around our beautiful
Lincolnshire Wolds countryside, it was a balmy late Summer's evening. Ice Cream
I thought to myself, that will be a perfect use for my brambles. However, such
are the joys of the British summertime, that as I write, it hasn’t stopped
raining all day and feels decidedly Autumnal. Despite it not being ice cream
weather today, this recipe makes tasty use of the yearly free bounty in our
hedgerows. So, I do hope that you will embrace this seasonal gem, whether we’re
melting in a heatwave or digging out the wellies.
My tasty Blackberry Ripple Ice Cream is inspired by a
recipe featured in a 1960’s bestselling Hamlyn Cookbook, edited and compiled by
a very young Mary Berry. I did a talk a couple of years ago in Boston and this
book was part of my display. One of the lady’s present was overjoyed to be
reunited with the Ice Cream recipe within. She had lost it some years ago and
it was her daughters’ favourite when growing up. Said daughter was about to
celebrate her 50th Birthday and her Mum was delighted to be able to
make this childhood favourite for her as a surprise. I love sharing my collection
of books with community groups and this is a lovely example of just how
powerful food memories can be and the importance of preserving these old recipes
and cookbooks.
This ice cream is far quicker and easier to make than a custard-based
ice-cream and the inclusion of condensed milk avoids the need for churning or
any special equipment. It is quite rich, so you don’t need a very big portion
and I find it is best served sandwiched between wafers (as shown) or on a cone,
it does need something with a bit of texture with it. It melts very quickly, therefore
remove it from the freezer and serve it and most importantly eat it as quickly
as possible. You can adapt this recipe to use whatever soft fruit is in season
or needs using up, just adjust the amount of sweetness needed and flavour of
jam accordingly.
Blackberry Ripple Ice-cream
Ingredients
·
300g Blackberries.
·
4 Heaped TBSP Blackberry Jam (or any flavour compatible
jam of your choice).
·
600ml Double Cream.
·
397g Tin Condensed Milk.
Method
·
Blitz Blackberries and Jam in a
Blender/Liquidiser and sieve into a bowl.
·
Whisk the double cream and condensed milk
together until stiff peaks form.
·
Fold the sieved puree through the cream mixture
to give a ripple effect.
·
Pour into a freezer proof container with a lid.
·
Freeze until firm.
·
Serve sandwiched in wafers or scooped onto a
cone.
Sadie Hirst is an avid collector
of old recipes and cookbooks and is passionate about preserving our shared
culinary heritage. She has worked with many organisations, including Heritage
Lincolnshire and LCC as a GROW course Tutor with her talks, demonstrations and
workshops on food history and historical cookery. For further information
please visit www.sadiehirstfoodhistory.co.uk
or to contact Sadie email spanglythings@gmail.com
Follow on Twitter Sadie Hirst@sadiemhirst Instagram Sadie Hirst@sadiehirst