If you thought ice-cream was hard to make, then think again. The fantastic Elle Townsend made this ice-cream for the Craft blog in July and I have been wanting to try it out. See how it’s made below.
What you will Need
300ml of double cream
397g Sweetened Condensed Milk
150g of Blackberries
1tsp of Vanilla Extract
How to Make
We have quite a few blackberries in the garden at the moment, so I thought it would be a good chance to use them in the ice-cream (Elle used Raspberries in her’s). Wash the Blackberries and then mush with a fork, leave to one side.
In a food processor, whisk together the cream, condensed milk and vanilla extract until light and fluffy.
Pour into a lined 2lb loaf tin or a Tupperware container, add dollops of the blackberries and use a wooden skewer to ripple it through the ice-cream mixture.
Leave for a minimum of 6 hours or Elle suggests overnight. Once ready scoop into the waffle cones and enjoy!
Love Claire x