- 200 gram wild blackberries (or store-bought, but they are bigger)
- 200 ml cream
- juice + zest of half a lemon
- 3 tablespoons sugar
Kitchen equipment needed
- Medium-sized saucepan
- Ice cream maker, we’ve used ‘Magimix turbine a glace’
- Airtight container
Preparation — 15 minutes
As the ingredients list suggests, you can use store-bought blackberries for this recipe. In late August you can get wild blackberries, so we went out to the forest and got a whole container full of them. Wild blackberries are smaller, and more sour.
Carefully PLACE the wild blackberries in a colander and rinse them with cold water. GRATE the lemon zest and add it to the medium-sized pan along with the lemon juice, wild blackberries and sugar. Let it simmer for about 10 minutes on medium heat, until the berries start to pop. You can now choose to strain the berry mixture, but we like this particular ice cream when it’s not very smooth. Let the mixture cool off slightly.
Making the blackberry ice cream — 40 minutes
The mixture is now slightly cooled off, so it’s time to add the cream.
Now for the even easier part. PREPARE the ice cream maker and add the mixture. After about 40 minutes, depending on your machine, the ice cream will be ready. You can serve it immediately or store in an airtight container up to 3 months.