All photography © Heather Elizabeth Wilkinson 2012
Are we allowed to admit that summer is officially over now? Yes? Ok, phew, so I hope you won’t mind if a share a suitably autumnal post with you.
I haven’t been that lucky with blackberries this year. Normally I manage to collect enough for stock up the freezer for months. However, I think foraging seems to be much more popular of late and all my usual hedgerow spots had been relieved of most of their fruit by the time I arrived with my Tupperware pot.
The great thing about blackberries is that they freeze really well and don’t turn into mush like most other berries do. So you can pot up a load to save up for when the weather gets colder. Alternatively you could take your freezing antics to a new level by turning your blackberries into ice-cream!
This recipe is pretty simple but it works a treat as an accompaniment to apple pie and crumble – such a pretty colour too.
You will need
350g blackberries (washed)
200ml double cream
100ml semi skimmed milk
50g caster sugar
1.) Put your blackberries into a blender, blitz until smooth, and then pass the mixture through a sieve to extract all the pips.
2.) Mix your milk, cream and sugar together and then add the blackberry mixture.
3.) Add the mixture into an ice-cream machine and churn for around 30/40 mins.
4.) You can add your finished ice-cream mixture a plastic container and freeze until you’re ready to eat it.