Summer is upon us. Time to dust down the gelatomatic 3000 and get cracking on the ice-cream making. Any excuse…
A surplus of delicious summer berries inspired this fabulously fruity triple-berry ice-cream, bursting with ripe strawberries, juicy blueberries and tartly tasty raspberries. As you might imagine, Kipper was extremely keen on this recipe, and it was quite some effort to make sure that all the fruit which had been earmarked for the ice-cream actually made it in. Fortunately, there were some extra for her to nosh while we were mixing up the creamy loveliness.
The ice-cream recipe is simplicity itself – assuming you have a blender and an ice-cream maker. It is luscious and dreamy without any further adornment, but just to gild the lily I made some light, crisp and nutty meringues to go with it. I recommend a dollop of ice-cream sandwiched between two meringues for maximum indulgence. Instead of an ice-cream sandwich, Kipper had a single meringue, topped with creamy berry ice-cream. Strawberries on the side? Don’t mind if I do.
If I’d planned ahead better, I would have added the spare egg yolk to the ice-cream mixture. But I didn’t. I’ve written the recipe below exactly as I made it, but do consider using up a spare yolk in this way. (Ours went into a hollandaise sauce, if you’re interested. It is salmon and asparagus season, after all.)
Depending on how generous you are with the ice-cream in your sandwiches, you may have some ice-cream left. I doubt you’ll have a problem using it up. Spoon onto fresh berries and top with cream for a super-berry-sundae, or stick with the ice-cream sandwich theme and insert it between a couple of wafers or shop-bought biscuits. I’m guessing it would be quite good with gingerbread. I may have to investigate this hypothesis further…
- 100g strawberries
- 100g raspberries
- 100g blueberries
- 125g sugar
- 150ml double cream
- 100ml milk
- 1 egg
- 1 egg white
- 50g icing sugar (powdered sugar)
- 20g ground hazelnuts
- 1 tsp chopped hazlenuts
- Hull the strawberries, and place in the blender with all the other ingredients. Blend until smooth.
- Pour into an ice-cream machine and churn until frozen. Eat straightaway or store in the freezer until required.
- Preheat the oven to 180C. Line a baking sheet with parchment.
- Whisk the egg white till stiff. Add the sugar a little at a time, beating well after each addition. Continue to whisk until the mixture is thick and glossy - about 5-7 minutes.
- Gently fold in the ground hazelnuts. Drop teaspoonfuls of the mixture onto the lined tray and gently spread to make circles. You should get 12 meringues. Sprinkle half the meringues with chopped hazelnuts.
- Bake at 180C for 20 minutes until dry and lightly brown. Cool on wire racks.
The theme for this month’s Bloggers Scream for Ice-Cream challenge is FRUIT. With three delicious fruits in this triple-berry ice-cream, I’m confident this ice-cream sandwich qualifies to enter 🙂
I’m also entering it into Cook, Blog, Share, for the week of 9-16 June.