Blackberry ripple ice cream

Blackberries rarely make an appearance in commercial ice creams, so all the more reason to use them for a homemade frozen dessert. This creamy custard–based ice cream is lightened with Greek–style yogurt and a fresh blackberry purée is stirred through for a pretty purple ripple effect.

Blackberry ripple ice cream


  • 300 ml full–cream milk
  • finely grated zest of 1 orange
  • 1 large egg
  • 2 large egg yolks
  • ¼ cup (55 g) caster sugar
  • 1 teaspoon cornflour
  • 1 teaspoon pure vanilla extract
  • 1 cup (250 g) Greek–style yogurt
  • 125 g blackberries to decorate
  • 125 g blackberries
  • 2 tablespoons caster sugar


  1. Warm the milk in a heavy–based saucepan with the orange zest until scalding hot.
  2. Meanwhile, put the whole egg, egg yolks, sugar, cornflour and vanilla extract in a mixing bowl, and whisk together until pale and creamy.
  3. Stir the milk into the egg mixture, then return to the pan and cook over a low heat, stirring constantly, until thickened.
  4. Do not allow the custard to boil.
  5. Remove from the heat and set aside to cool.
  6. When the custard is cold, beat in the yogurt.
  7. Pour the mixture into an ice–cream machine and churn according to the manufacturer's instructions until the mixture is thick and slushy.
  8. Alternatively, pour the mixture into a freezerproof container and freeze for 2 hours, or until beginning to set around the edges.
  9. Tip out into a bowl and whisk well with a balloon whisk or electric mixer to break down the ice crystals, then return to the container.
  10. Freeze for a further 1½ hours.
  11. Meanwhile, make the purée.
  12. Put the blackberries in a saucepan with the sugar and 1 tablespoon water.
  13. Heat until the berries are soft and juicy, then bring to the boil and boil for 1–2 minutes to reduce slightly.
  14. Remove from the heat and cool.
  15. Press the blackberries through a nylon sieve to make a smooth purée.
  16. If using an ice–cream machine, transfer the ice cream to a rigid plastic container, then lightly stir in the blackberry purée to make a ripple effect.
  17. If frozen in a container, tip out into a bowl and whisk well until softened, then swirl in the blackberry purée and return to the container.
  18. Freeze for a further 3 hours, or overnight, until firm.
  19. About 45 minutes before serving, remove the ice cream from the freezer.
  20. Scoop into glasses and decorate with berries.

Serves 4
Preparation: about 30 minutes, plus cooling and freezing
Cooking: about 5 minutes


Milk, Eggs and Cheese

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