Friday, January 21, 2011

Easy Berry Ice Cream

Easy Berry Ice Cream
You Can Cook by Annabel Karmel
1 lbs Strawberries
8 oz Rasberries
8 oz Blackberries
1 cup Superfine Sugar
3/4 cup Heavy Cream
1 to 3 Tbsp Confectioner's Sugar
1. Wash your fruit, pick out any bits of stalk, and hull the strawberries.
2. Put fuit and superfine sugar in a pan, cover, and cook slowly for 5 to 10 minutes.
3. When the berries let out their juices, turn up the heat and simmer for 5 minutes.
4. Let the fuit cook. then blend it until it's smooth.
5. Pour the blended fruit through a strainer to remove the seeds.
6. Pour the strained fruit into ice-cube trays and freeze until solid.
7. Put the cream in a bowl and whip it until it forms soft peaks when you lift the whisk.
8. Let the frozen berries thaw for 5 minutes, then roughly chop in a food processor. Add the cream.
9. Whizz to combine. Add confectioner's sugar to taste. Serve now (it is very soft), or freeze for an hour before serving.

Sorry for the horrible picture, I had to use my crappy cell phone
camera since I left my Canon Rebel in another area of the house.

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