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!
I love the colours that you get with homemade ice cream, so much brighter than shop ice cream and without any additives!
ReplyDeleteThat looks fabulous - what a brilliant colour. I'd never thought of using blackberries for ice cream before. That's one to try.
ReplyDeleteSuch a gorgeous colour! And such a good friend to share her crop with you.
ReplyDeleteAmazing 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.
ReplyDeleteOh, yum! That looks fantastic!
ReplyDeletebeautiful colour!!
ReplyDeleteYou're killing me with all of these yummy berry things! Stop right this instant! Or come and be my personal chef??
ReplyDeleteOh 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 ;-).
ReplyDeleteOh my - how scrumptious. Lucky we've got a trip to the in-laws to pick blackberries tomorrow afternoon!! x
ReplyDeleteLook at that color!! Amazing!
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