Berry ice cream

Recipe from: 1/2/2003 12:00:00 AM
Ingredients 6
Servings 1


Serving Change
  • 125
    castor sugar
  • 150
    berry juice
  • 500
    frozen berries
  • 2
    extra-large egg whites
  • 80
    castor sugar
  • 500
    vanilla or berry ice cream, softened


Slowly heat the 125 ml castor sugar and juice until the sugar has dissolved.
Bring to the boil and simmer for 5 minutes or until the mixture is syrupy.
Add the frozen berries and process in a food processor until smooth.
Press the puréed berries through a sieve to remove the seeds.
Beat the egg whites until stiff peaks form and add the 80 ml castor sugar a little at a time, beating until the mixture is thick and shiny.
Fold in the berry mixture.
Pour the mixture into a plastic bowl, cover and place in the freezer until the mixture just begins to freeze around the edges of the bowl.
Beat and freeze once more until nearly frozen.
Beat in the ice cream and pour the mixture into a pretty freezer-proof container.
Cover and freeze until hard.
To serve, briefly dip the container in boiling water and turn out onto a pretty platter.
Decorate with berries of your choice.

Read more on: fruit


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