• David Hall

Bramble Ripple Ice Cream

Autumn is well and truly here and you don’t have to look too hard around the hedgerows of the United Kingdom at this time of the year to find some free food.

It is such a great season for getting out with your children and doing a bit of food detective work. Plums, apples, pears and brambles are just some of the delicious fruit we have been plucking recently.


Brambles are a big favourite of my youngest. We make a day of it by donning protective gloves and collecting a few plastic bowls full before returning home to cook a multitude of dishes, from bramble pies, crumbles, jams and ice creams to sticky sauces for rich meats. It’s free, fun and delicious, therefore making it priceless for the whole family.


Ingredients

300g brambles

2 tbsp sugar

300ml double cream

200ml milk

4 egg yolks

100g sugar


1 – Put the brambles and sugar into a pan. Bring to the boil then cook gently for 5 minutes, crushing with a fork as you go. Allow to cool then push through a sieve and reserve the juice. 


2 – Put the cream and milk into a pan and bring to just under the boil.

3 – Whisk the egg yolks and sugar together in a bowl then pour in the hot cream and milk. Stir then return to the pan on the heat, stirring all of the time. Keep stirring with a wooden spoon and cook on a low heat. The custard is ready once you can wipe a finger across the wooden spoon without the custard running.

4 – Allow to cool then pour into an airtight container and place into the freezer (or if you are lucky, an ice-cream churner). Check every hour and stir with a fork to distribute the crystals.

5 – Once the ice cream is almost frozen but still loose enough to stir a fork through, pour over the bramble juice and lightly fold through. Return to the freezer to freeze through.

6 – Serve with fresh brambles and optional meringues.

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