Blackberry ripple ice cream 2

No need for an ice cream machine with this easy ice cream recipe.  Swirl it with any flavour you want from chocolate or caramel to mango or raspberry.

1 tin of sweetened condensed milk (380g tin)
2 & 1/2 cups of cream
3 egg whites
1 tbsp sugar

Blackberry Coulis

2 cups blackberries (fresh or frozen)
¼ cup sugar
1 lemon

Put the berries in a pot and heat slowly.  When the juices start to come out of the berries add the sugar, the juice and a little peel of the lemon.  (Simply use a vegetable peeler to get a piece of peel from the lemon.)  You want it to be big enough so you can easily retrieve it from the berries later.

Simmer the berries until thick, then allow to cool completely before starting to make the ice cream.

To make the ice cream:

Whip the egg whites in a clean stainless steel or glass bowl to stiff peaks.  Gradually beat in the sugar which will help the egg whites hold their form.

In a bigger bowl whip the cream.  When it is at soft peak stage slowly add the condensed milk and continue to beat until it is at the stiff peak stage.  Fold in the egg whites.

Remove the lemon peel from the berries and then fold them through the cream mixture.  Don’t over mix as you want it to be rippled through.  Transfer the ice cream to a 2 litre freezer proof dish and freeze overnight.

Blackberry ripple ice cream


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