British hedgerows are adorned with wild blackberries towards the end of August and into September. Try to pick the ripest berries, preferably on a sunny day, which fall into your fingers with no resistance. This is one of my favourite ways to use this special (and free) fruit.
This recipe originally appeared in House and Garden magazine.
- 600ml double cream
- 400ml full fat milk
- 1 vanilla pod
- 6 egg yolks
- 200g caster sugar
- 500g blackberries
- Put the cream and milk into a saucepan. Scrape the seeds from the vanilla pod and add to the pan with the pod too. Bring to the boil then remove from the heat.
- Beat the yolks and sugar together until pale and creamy. Strain the cream mixture into the yolks, whisking as you go.
- Return to the saucepan and heat, stirring, until the mixture thickens into custard. Remove and cool.
- Blitz the blackberries and sieve to make a puree. Stir into the custard and taste for sugar, the frozen mixture will not taste as sweet and some blackberries are sweeter than others!
- Churn in an ice-cream machine until just frozen then chill in the freezer for at least half an hour before serving.