BLACKBERRY ICE CREAM
Capture the fresh taste of summer blackberries in a no-fail ice cream recipe.
Provided by RainbowJewels
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h40m
Yield 4
Number Of Ingredients 6
Steps:
- Combine blackberries, sugar, and lemon zest in the bowl of a food processor; process until mixture is pureed. Let sit for 10 minutes.
- Strain the seeds through a fine mesh sieve and return puree to the food processor. Add cream, milk, and vanilla extract. Pulse until mixture is whipped, about 30 seconds.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 2 hours to overnight.
Nutrition Facts : Calories 559.8 calories, Carbohydrate 36.8 g, Cholesterol 166.1 mg, Fat 45.4 g, Fiber 3.6 g, Protein 4.4 g, SaturatedFat 28 g, Sodium 58.3 mg, Sugar 30 g
BLACKBERRY AND HONEY ICE-CREAM
Found this at Australian Gourmet Traveller online. This was sort of a "two part" recipe so I split it up - tartlets as one recipe and the ice cream as the other. Here is the tartlet recipe: Recipe #315379. "Recipe by Jonathan Kemble, Star of Greece restaurant (edited by Adelaide Lucas)" Cook/Freeze time completely depends on your ice cream maker.
Provided by ThatSouthernBelle
Categories Frozen Desserts
Time 2h20m
Yield 800 mL, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat milk in a saucepan and bring almost to the boil.
- Combine egg yolks and sugar in a bowl and whisk until thick and pale, then gradually whisk in hot milk.
- Return mixture to pan and stir over low heat for 2 minutes or until mixture thickens enough to coat the back of a wooden spoon. Do not boil.
- Remove from heat, add honey, then strain through a fine sieve into a bowl and cool.
- Add cream and blackberries.
- Pour into an ice-cream machine and churn according to manufacturer's instructions.
- Freeze ice-cream until required.
Nutrition Facts : Calories 309.9, Fat 24.5, SaturatedFat 14.2, Cholesterol 262.3, Sodium 39, Carbohydrate 19.5, Fiber 0.7, Sugar 15.7, Protein 4.7
BLUEBERRY(OR BLACKBERRY) COBBLER WITH HONEY BISCUITS
This is a sweet and tart berry cobbler,and has plenty of yummy juice to spoon over vanilla ice cream. Adapted from Food&Wine magazine.
Provided by Sharon123
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F In a food processor, pulse the flour, cornmeal, 3 tablespoons of the granulated sugar, the baking powder, cinnamon and salt to mix. Add the butter and pulse until the mixture resembles coarse meal. Add the 2/3 cup heavy cream and pulse just until a smooth dough forms. On a lightly floured surface, pat the dough into a ball. Flatten slightly, then roll out the dough to a 1/2" thickness. Using a floured 1 1/2" round biscuit cutter, cut out 32 rounds; pat the scraps together and reroll if necessary.
- In a medium bowl, toss the berries with the honey, orange juice, lemon zest, cornstarch and the remaining 2 tablespoons of granulated sugar. Pour the berries into a 2-quart baking dish. Arrange the biscuit rounds over the fruit in rows so they touch but do not overlap. Brush the rounds with the remaining 1 tablespoon of cream and sprinkle with brown sugar. Bake for 50 minutes, or until the fruit juices are bubbling and thickened and biscuits are golden brown. Let cool slightly, and serve with ice cream. Enjoy!
- To make ahead:.
- The blueberry(or blackberry) cobbler can be baked 8 hours ahead and kept at room temperature.
Nutrition Facts : Calories 366.9, Fat 17.6, SaturatedFat 10.6, Cholesterol 52.6, Sodium 228.9, Carbohydrate 51.8, Fiber 3.9, Sugar 25.2, Protein 3.9
BLACKBERRY HONEY CREAMS
These light and juicy gems make for a tasty summer dessert
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 5m
Number Of Ingredients 4
Steps:
- Beat the yogurt with honey to taste. Divide half the berries between 4 glasses, drizzle with some coulis and spoon over yogurt. Top with the remaining berries and some coulis. Serve immediately with the rest of the coulis.
Nutrition Facts : Calories 241 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.24 milligram of sodium
HONEY & LIME ICE CREAM
Indulge in a bowl of honey and lime ice cream for dessert. The sweetness of the honey pairs beautifully with tangy lime. Top with lime zest and raspberries
Provided by Roopa Gulati
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- Whip the cream until it just starts to thicken, then lightly whisk in the condensed milk, honey, most of the lime zest, all the juice and the gin.
- Pour into a shallow container and freeze until firm, about 3-4hrs or overnight. You won't need to stir the cream as it sets - the gin stops it from freezing solid.
- Take the ice cream out of the freezer 10 mins before serving to soften slightly. Top with the remaining lime zest and the raspberries to serve. Will keep frozen for two months.
Nutrition Facts : Calories 230 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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- Add all ingredients to the blender. Blend until smooth and combined, about 15-30 seconds*. No blackberry chunks should remain.
- Place strainer over large measuring cup or bowl. Pour blackberry mixture through the strainer. Use the back of a large spoon to help push the liquid through the strainer, leaving blackberry seeds behind. Discard the seeds.
- Prepare ice cream maker. Turn ice cream maker on and pour strained blackberry mixture into the ice cream maker. Churn according to the manufacturer's instructions.
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