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Mixed berry ripple ice-cream
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Prep Time:
5 minutes
Cook Time:
225 minutes
Total Time:
230 minutes
Indulge in Curtis Stone's divine mixed berry ice cream for the ultimate dessert experience.
Ingredients:
  • 100g (about 2/3 cup) fresh blueberries
  • 100g (about 3/4 cup) fresh raspberries
  • 65g (about 1/2 cup) fresh blackberries
  • 165g (about 3/4 cup) Brand Caster Sugar
  • 42.00 gm fresh lemon juice
  • 1L Brand Classic Vanilla Ice-Cream
Instructions:
  • In a medium heavy frying pan, mix berries with sugar and lemon juice. Simmer over medium heat, mashing berries with a fork until it thickens into a loose jam consistency, about 7 mins. Test by spooning a small dollop onto a plate and freezing for 20 mins, ensuring a jammy, not icy, texture.
  • Let the mixture cool completely off the heat, stirring occasionally, for 30 minutes until thickened.
  • Spread one-third of the ice-cream in a shallow baking dish to cover the bottom imperfectly. Spoon half of the berry mixture in dollops evenly. Add another layer of ice-cream and repeat. Press down on the ice-cream gently with plastic wrap to meld the berry mixture. Freeze until firm.
  • Create elegant berry ripples in the ice cream and serve promptly.

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