Follow my blog with Bloglovin
How wonderful has the weather been of late!?! It seems like someone has hit the FFW button, skipping spring altogether and landing us bang, smack, in the middle of summer.
Last weekend in Sydney, with temperatures hitting 30 degrees, I caught myself day-dreaming that I was sitting on the beach, eating ice cream. Not surprising when the reality was me standing in the sun, melting in my heavy jeans, jacket and helmet while I finished Day 2 of a two-day motorcycle rider training course (but that’s another story in itself).
Anyway, for the past week I haven’t been able to shake my craving for ice cream.
So feeling somewhat inspired, I thought I’d put my cravings to rest and attempt to make some home made ice cream to share with you.
The plan was to keep it simple and start with a “no-churn”, plain vanilla flavour, but then I found some lovely boysenberry sauce in the fridge (courtesy of my sister-in-law) and it seemed such a shame to let it go to waste. So instead, I added it to the mix. I have to say, I’m pleased I did, as the result was this beautiful, boysenberry swirl ice cream!
I hope you feel inspired to give it a try yourself and please feel free to let me know how it turns out. I’d love to hear. But be warned, rather than killing my craving, its instead left me wondering what flavour should be next!
- 600 ml double cream
- 395 g condensed milk
- 2 tsp vanilla extract
- 150g boysenberry sauce
- Pour the cream, condensed milk and vanilla essence into a bowl and whisk until soft peaks form.
- Transfer a third of the mixture into a freezer container or large loaf tin.
- Using half of the boysenberry sauce, make a thin layer of sauce over the top of the cream mixture.
- Repeat alternating with layers of cream mixture and boysenberry sauce.
- Gently swirl a skewer through the ice cream mixture, to make the boysenberry swirl.
- Cover and freeze for at least 6 hours or overnight.
- I only had 100g of boysenberry sauce to work with, but have recommended a little more in the recipe above, as I thought it could do with a little more “swirl”.