Summer Recipes Fruit Puddings

Blackberry ice-cream


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.

Serves 8-10.

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.


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