Berry ice cream
- Preparation and cooking time
- Prep: -
- Plus 2½ hrs chilling and overnight freezing
- Easy
- Serves 6 - 8
Skip to ingredients
- 284ml carton double cream
- 500g carton good-quality ready made custard
- 100g golden caster sugar
- 100ml/3½ fl oz dark rumplus 1 tbsp extra
- 170g packet dried berriesand cherries (or same weight mix of dried cranberries, cherries, blueberries and raisins)
- sprigs of sugar-frosted bay leavesand little bunches of sugar-frosted red and green grapes, to decorate
Nutrition: per serving for eight
- kcal385
- fat20g
- saturates13g
- carbs44g
- sugars19g
- fibre1g
- protein3g
- salt0.17glow
Method
step 1
Whip the cream in a big bowl so it is softly whipped, then stir in the custard. Put this in the freezer for about an hour and a half, until it is starting to freeze around the edges.
step 2
Meanwhile, put the sugar in a pan with 100ml/31⁄2fl oz rum. Heat slowly until the sugar has dissolved, tip in the fruits, and simmer gently for one minute to plump up the fruit. Pour everything into a wide bowl (so it cools as quickly as possible), and leave until cold (about an hour). Add the extra tablespoon of rum for a bit more kick.
step 3
Stir the cream and custard with a balloon whisk to break it all up, then stir in the cooled fruit. Pour the mixture into a 1.2 litre/ 2 pint pudding basin, cover and freeze overnight until firm (or for up to 1 month).
step 4
To serve, dip the basin quickly into boiling water to loosen the pudding, go round the sides with a round-bladed knife, then turn the pudding out onto a serving plate. Decorate with clusters of frosted bay leaves and grapes (see 'how to make the decorations') around the base.
