Old Fashioned English Summer Berry Jelly And Ice Cream Recipes

SUMMER BERRY ICE CREAM

Steps:

• In a bowl, mash berries with a fork or potato masher until just slightly chunky.
• In a saucepan over medium-low heat, bring cream to a simmer with 1/3 cup sugar and the salt. Taste berries and if they are very tart, add 2 tablespoons sugar to saucepan. Simmer, stirring occasionally, until sugar dissolves. Transfer to a bowl, stir in vodka and place in refrigerator or in an ice bath to chill.
• When cold, pour mixture into ice cream machine. Add berries and churn according to manufacturer's directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30.

OLD-FASHIONED ENGLISH SUMMER BERRY JELLY AND ICE CREAM!

Steps:

• Place the leaf gelatine in a shallow dish and pour over just enough raspberry juice to cover the surface. Leave to soften for 5 minutes.
• Heat the remaining raspberry juice and caster sugar in a saucepan until piping hot. Mix in the softened leaf gelatine and any juice, stirring until completely dissolved and then set aside to cool.
• Halve the strawberries and mix with the other berries and soft fruits, crushing them slightly.
• Rinse 6 small jelly moulds or one large jelly mould, but do not dry as a wet mould will make it easier to remove the jelly when set.
• Distribute the fruit around the mould/s. Pour over around 300ml of the jelly juice and place in the fridge for an hour. When slightly set, pour the remaining juice into the mould and return to the fridge.
• To turn out the jelly, dip the mould/s into a bowl of hot water and run a knife around the edge of the mould. Invert them onto the serving plate/s, give them a quick shake and the jelly should slide out easily.
• Serve the jellies with vanilla ice cream or cream.

BERRY JELLY FROM (FROZEN CONCENTRATE)

Steps:

• Measure juice into a 6-8 quart saucepot.
• Add 3 cups water and stir.
• Measure sugar and set aside.
• Stir Fruit Jell pectin into juice and stir.
• Bring to a full rolling boil, stirring constantly.
• At once stir in sugar.
• Bring to a full rolling boil, one that cannot be stirred down.
• Stirring constantly, boil hard for 1 minute.
• Remove from heat.
• Skim off foam.
• Immediately ladle into hot glass jars, leaving ½-inch head space.
• Process for 5 minutes in a boiling bath water.
• Makes 7/8-ounce jars.

SUMMER BERRY & LIME JELLIES

Steps:

• The day before serving, make the jelly by bringing 1 litre of water to the boil with the sugar, lime zest and juice. Soak the leaves of gelatine in a bowl of ice-cold water. When the sugar has dissolved, remove the pan from the heat. Squeeze the excess water from the gelatine, then add to the pan. Pass the syrup through a sieve into a bowl, then allow to cool to room temperature.
• Ladle a layer of jelly into six ramekins or little jelly moulds, scatter in a layer of raspberries, then leave in the fridge for 1 hr or so to set. Top up with a bit more of the jelly, then leave to set. Continue with a layer of strawberries and then blueberries, remembering to set each layer before the next is started. Once the moulds are full of fruit, top with a drizzle more jelly, then place in the fridge. Leave overnight to set.
• To serve the jellies, briefly dip the moulds in hot water, then loosen from the sides and turn out onto small plates. Serve with clotted cream and shortbread.

JELLY AND ICE CREAM

Steps:

• Prepare jelly as instructed on the packet.
• When set, get six pudding bowls.
• Put some jelly in each one.
• And some ice cream in each one.
• Serve.

EAGLE BRAND OLD-FASHIONED ICE CREAM

Steps:

• Sprinkle gelatin over water in measuring cup. Place cup in a pan of hot water to dissolve gelatin.
• In large bowl, combine Eagle Brand, milk and vanilla. Add gelatin; mix well.
• Cool 1 hour in fridge until mixture is the consistency of unbeaten egg whites.
• Whip cream and fold into Eagle Brand mixture.
• Place mixture in 1 quart freezer container and freeze until firm, at least 8 hours.
• Notes:.
• *For the best flavor, soften slightly before eating... and enjoy ! GOURMET CHOCOLATE: In place of vanilla, melt 1/4 cup chocolate chips. Stir into Eagle Brand before adding milk and gelatin. GOURMET STRAWBERRY: In place of milk and vanilla, add 1 1/2 cups crushed strawberries (cooked for 4 minutes) to Eagle Brand mixture before freezing.

BLACKBERRY ICE CREAM

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.