09 August 2009

blackberry bliss

While our blackberry plants produce pretty fab fruit, they only produce a few berries at a time: just enough to scatter over cereal or plain ice cream...if you haven't eaten them all in situ!

Thank goodness Rachel's plants are more prolific, and after a morning of picking on her plot, we had enough berries for Blackberry Ice Cream:

Despite owning a shelf-full of ice cream books, I couldn't actually find a recipe for blackberry ice cream. So I used the Raspberry Ice Cream recipe from David Lebovitz' The Perfect Scoop, swapping blackberries for raspberries.

The result was deliciously creamy with a bright flavor and equally brilliant color: more berry bliss!

10 comments:

  1. I love the colours that you get with homemade ice cream, so much brighter than shop ice cream and without any additives!

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  2. That looks fabulous - what a brilliant colour. I'd never thought of using blackberries for ice cream before. That's one to try.

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  3. Such a gorgeous colour! And such a good friend to share her crop with you.

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  4. Amazing colour - we've got lots of blackberries in the field behind the house, but they are chock full of pips and only really nice in recipes that sieve them.

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  5. You're killing me with all of these yummy berry things! Stop right this instant! Or come and be my personal chef??

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  6. Oh my goodness -- that looks so good! I'm also loving the berries that are in our produce stands right now -- must go find my ice cream maker ;-).

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  7. Oh my - how scrumptious. Lucky we've got a trip to the in-laws to pick blackberries tomorrow afternoon!! x

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  8. Look at that color!! Amazing!

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