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Blackberry Ripple Ice Cream

Friday, 19th July 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This is a delicious ice cream dessert that does not require churning or an ice cream maker.  It tastes amazing and because it is made using egg whites it will sit for a while before it melts, making it a great recipe for entertaining.

This recipe will keep in the freezer covered for up to 2 weeks.

Preparation Time: 30 minutes  
Cooking time: 10 minutes     
Serves: 6-8 people

Ingredients 

2 large eggs – separated

50g sugar

1 teaspoon vanilla extract

~

200g double cream/ nondairy whipping cream 

25g pistachio nuts

~

For the Blackberry Sauce

100g caster sugar

200g blackberries

 

To serve:

Handful each of fresh blackberries and crumbled honeycomb

2 tablespoons pistachio nuts – roughly chopped

Method

  1. To make the blackberry sauce, put the 100g sugar in a heavy based saucepan with a splash of water and heat gently until the sugar has dissolved.

  2. Bring the mixture to the boil and bubble for 5 -10 minutes until reduced and syrupy.

  3. Stir in the blackberries, then cook for a few minutes or until the berries have almost broken down.

  4. Remove the pan from the heat, then process to puree. Remove and push through a sieve into a mixing bowl (discard the seeds). Set aside to cool.

  5. Line a 450g loaf tin with a double layer of cling film, leaving an overhang. 

  6. Whisk the egg yolks, sugar and vanilla extract together until thick and pale.

  7. Whip the cream to soft peaks, then fold gently into the egg yolk mixture.

  8. Whisk the egg whites in another bowl with clean beaters until stiff, then gently fold them through the cream egg yolk mixture with the whisk.

  9. Stir in the pistachio nuts, then spoon a third of the mixture into the loaf tin and dollop a third blackberry sauce on top.

  10. Repeat twice more, then cover tightly with the overhanging cling film and freeze for 8 hours.  (Keep back 2 tablespoons sauce for garnish).

  11. When ready to serve, remove from the freezer, unwrap the cling film from the top and use to lift from the tin.

  12. Invert onto a serving platter, then peel off the cling film. Dip a palette knife into just boiled water to warm, wipe dry, then use to smooth away the marks from the cling film.

  13. Leave for 10 minutes to soften, then slice.

 

To serve the stylish way: Scatter over some blackberries, honey comb and extra pistachio nuts and any left-over sauce. 

 

  1. Check the latest cookery classes and events for singles. www.jewishcookery.com

  2. Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
    W : www.jewishcookery.com

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