Blackberry, Coconut & Ginger Ice Cream
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes plus freezing time
Cooking time: 25 minutes
- 500g/1.1lbs blackberries (fresh or frozen)
- 6 tablespoons/120g/4ozs. sugar
- 400ml/14flozs coconut cream
- 4 egg yolks
- 1/2 cup/100g/3.5ozs. sugar
- 1/3 cup/50g/1.7ozs crystallised ginger, cubed
Step 1 - First roast the blackberries. This helps the ice cream to get a vivid, strong colour. Toss the blackberries in the first lot of sugar and place on a baking tray and bake at 200C/400F for 15 minutes. Cool completely and then process until smooth. You can also pass this mixture through a sieve if you don't like the pips (sieving it gives it a much smoother texture than pictured).
Step 2 - Heat the coconut cream on the stovetop until just starting to simmer. While it is heating whisk the egg yolks and sugar until combined. Then knock the heat back to low and add the egg mixture into the coconut cream and stir to form a custard. It will take a few minutes to thicken and coat the back of a spoon. Place some cling film directly on top of the custard and allow to cool completely. Mix with the blackberries until you get a uniform purple colour. Then mix in the ginger pieces. Freeze completely.
Thermomix directions: process cooled blackberries in the Thermomix Speed #4, 20 seconds.
Thermomix custard: place coconut cream, second lot of sugar and egg yolks and set to cook for 7 minutes, 90 degrees, speed #4.
Step 3 - When ready to eat, place the ice cream in the fridge for 15-20 minutes to ripen it so that it scoops well.