3 simple, spectacular berry ice creams

It’s officially berry season and we’re celebrating with three easy berry ice cream recipes. They’re simple, they’re fast, they’re almost too pretty to eat (but not quite).

  • Easy granadilla and raspberry ice cream bars

    1. Combine 2 x 385 g cans of condensed milk with 2 x 290 g tubs of dessert cream and 1 x 380 g can of evaporated milk in a large bowl.
    2. Using an electric hand mixer, beat the ingredients until well combined.
    3. Pour into a large freezer-safe dish and freeze for one hour, or until slightly thickened.
    4. Stir in the pulp of 8 granadillas and a 350 g punnet of fresh raspberries.
    5. Return to the freezer and freeze for a further 6 hours, or until firm.
    6. Once set, cut the ice cream into squares while it’s still in the dish.
    7. Carefully remove the squares.
    8. To use as sticks, slice 5 lemongrass stalks lengthwise and insert into the squares.
    9. Serve immediately.
    (Serves 10)

  • Fresh strawberry and lemon sorbet with strawberry tart

    1. To make the sorbet, roughly chop 1 lemon and place it, along with 450 g sugar, in a food processor, then pulse until combined.
    2. Transfer to a bowl. Purée 900 g hulled strawberries and 2 tablespoons rose water in a food processor, add to the lemon mixture, along with the juice of one more lemon.
    3. Pour the mixture into an ice cream machine and churn according to the manufacturer’s instructions.

     

    1. To make the tart, preheat the oven to 190°C. Roll out 500 g ready-made puff pastry and place on a baking tray.
    2. Scatter the 250 g roughly chopped strawberries in the centre of the pastry.
    3. Sprinkle 2 tablespoons caster sugar and bake for 15–20 minutes, or until the pastry is puffed up and golden.
    4. Allow to cool.

     

    1. For the butterscotch sauce, place 155 g brown sugar, 50 g butter and 2/3 cup cream in a saucepan over high heat and stir until the mixture starts to boil.
    2. Reduce the heat to low and simmer, uncovered, stirring often, for 5–10 minutes until the sauce thickens slightly.
    3. Allow to cool.
    4. Drizzle the sauce over the tart and serve with sorbet. 

  • Blueberry and buttermilk ice cream

    1. Place 340 g frozen blueberries in a saucepan over medium heat and cook until just soft and the juices are released.
    2. Heat ½ cup buttermilk in a saucepan over medium heat.
    3. Remove from heat and whisk in 4 gelatine leaves (previously soaked in water) until the leaves have dissolved.
    4. Combine the blueberries and the buttermilk in a blender, then add another cup of buttermilk, ¼ cup maple syrup, 1 teaspoon lemon juice, a pinch of salt, a cup of cream, and blend until smooth and well combined.
    5. Spoon into a loaf tin and freeze.

    (Serves 4–6)

    SHOP OUR RANGE OF FRESH BERRIES