This is a super easy ice cream, but with the luxury of a ripple running through it that makes the most of all the free blackberries available at this time of year. The blackberries used in this were picked by my dad in Wimbledon, SW London. But you can use any berries. I’ve made this with raspberries or brambles.
Anyway, here’s how to do it:
For the ice cream:
A 397g can of condensed milk
450-500ml of double cream. I use an organic cream that comes in 227ml, and I use two pots, but it doesn’t matter if you add a bit more or a bit less.
2 teaspoons of vanilla extract
For the ripple
A big bowl of blackberries, or raspberries or brambles, about 300g. Don’t sweat it though if you have less as you can still make a great ripple ice cream just with less ripple.
Some caster sugar – to taste. I use a couple of heaped tablespoons as the ice cream in this is already very sweet. Don’t make it too sweet and best to add too little, taste and then add a bit more if necessary than t’other way around.
First, make the ripple. Put the berries in a sauce pan and put in the sugar. Stir so the sugar dissolves and then simmer for about 10 minutes until it’s all mushy. Pass through a sieve to get rid of the seedy bits. Taste and see if you need more sugar but don’t over do it. Put to one side to cool. You can make this part the day before.
Now mix together the cream and the condensed milk, add the vanilla extract and whisk until thick and stiff.
I pour the vanilla ice cream into a large, shallow Pyrex dish (rectangular) so you have a large surface area. Then I spoon the ripple on top and very gently run a knife through it to disperse it.
That’s it. Freeze and eat on demand. It’s delicious. Enjoy the super psychedelic picture. I served a scoop of this with my mamma’s apple pie. My dad’s harvest, my mum’s apple pie and my ice cream. A delicious family team effort.