Now that it’s berry season, I walk into a supermarket and my inner voice screams: “I want ALL the berries!”
And that’s why I came back from the weekly shopping yesterday overloaded with raspberries, blueberries, strawberries and blackberries.
They were just so plump, luscious, colourful and tempting.
I intend to throw the rasps, strawbs and blues into smoothies/yoghurt for breakfast during the week but the blackberries called for something a little more inventive.
Something like this ice cream terrine.
Easily done without an ice cream maker and ready in six hours, it was the answer to my blackberry-laden dreams.
It’s done in a lined loaf tin so you just pop it out and slice it up.
But first I have to give the obligatory warning: this contains raw egg yolks so make sure you get your eggs from a good source. I don’t have access to farmers sadly but I do make sure I get cage-free organic.
Obviously, if you’re pregnant then you might want to forget it altogether, it’s your call.
And now that’s out of the way, down to business….
- 170g blackberries
- 2 tsbps water
- 3 tbsps honey
- 1 1/4 cup heavy cream
- 3 large egg yolks
- 1/2 tsp vanilla extract
- Put the berries, water and 1 tbsp of the honey in a saucepan. Cover and heat until the water boils, turn it down to a simmer and let it bubble away for about 10 mins until the fruit is soft but not disintegrating. Drain off the liquid from the fruit and set aside to cool.
- Using an electric whisk, beat the egg yolks and honey til thick. Stir in the vanilla.
- In a separate bowl, whisk the cream until it’s thick but not stiff. It should still move around in the bowl.
- Fold the cream into the egg mixture and pour into a loaf pan lined with cling film.
- Spoon the slightly mushy berries into the liquid, swirl but don’t over mix.
- Cover and freeze for six hours. Remove from tin and slice to serve.
Like this? You might also like: