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Allotment Associations & Horticultural Groups in Harrow, Middlesex

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Blackberry Ice Cream
from Diana Dolman, HiL Rep., Headstone Allotments.

Not just for jam!

A perfect solution to use a fruit found on allotments or in hedgerows in the countryside.

A forager's delight and so delicious.

Diana's Blackberry Ice Cream
Diana's Blackberry Ice Cream
Ingredients (serves 4 -6):

500g blackberries
30ml or 2 tablespoons water
75g or 6 tablespoons of caster sugar
300ml whipping cream


Put the blackberries in a pan with the water and sugar

Cover and simmer for 5 minutes

Tip into a sieve over a bowl and push through with a wooden spoon


Whip the cream until thick but still soft

Add the blackberry puree and mix in well

Put into plastic box so that it is about 4 deep, cover, & freeze

After 2 hours mash it with a fork or food processor it to a uniform slush

After 2 more hours repeat the mashing to improve the texture by breaking up the ice crystals

Leave in freezer until you are ready to enjoy.

Cooking Time:

Just 5 minutes to create blackberry puree.

Chilling Time:

4 hours at least.

Final Tip:

This basic recipe also works well with uncooked blackberries and with other soft fruit, especially raspberries, but you may have to use a different amount of sugar.

For strawberries and some raspberries add a little orange or lemon juice to sharpen the flavour. The mixture needs to taste a bit too sweet as it will taste less so when frozen, but if you add too much it will take a very long time to freeze, too little and it will freeze like a brick. You can also add a little alcohol, but not more than about 50 ml to 500 ml liquid ice cream.

Published: 16th Jan 2012

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