You can't beat homemade ice cream, but sometimes it can be quite a hassle and turns out all grainy and full of ice crystals. Well you don't have to worry about that with this recipe. I made this batch with mostly raspberries, although I did add our small crop of blackcurrants as well. I've been picking and freezing them as they've become ripe as there have been so few. I think they've made the ice cream just a little bit more tangy and delicious!
1 orange, juiced
50g caster sugar, more or less to taste
1 teaspoon vanilla extract
300g double cream
HOW TO MAKE:
Put the berries, sugar and orange juice in a small pan. Bring up to a simmer for about 5 minutes until the fruit is soft and the sugar has dissolved. Taste to see if you need anymore sugar. If you do need it sweeter, add icing sugar as it dissolves quicker. With ice cream, it's always better to go sweeter.
Take off the heat and push the fruit through a fine sieve. Leave to cool completely.
Now whip the cream and vanilla into soft peaks and gradually add the cold berry sauce. Place in a freezer safe container and freeze for at least 2 hours or until frozen through.
Perfect smooth and fruity ice cream for those hot summer days. This mixture would also make great kids lollies.