Delicious, creamy and decadent. This ice-cream ticks every ice-cream box you could ever wish to fill. Use fresh or frozen blackberries or replace them with raspberries.
The recipe is from David Lebovitz’s The Perfect Scoop book, with a couple of minor modifications as we don’t get half and half in Australia, so I just used lots of pouring cream and full cream milk instead.
Another treat to do with this amazing ice-cream is to fill easter eggs with it. Carefully split hollow easter eggs along the seam, fill one half with ice-cream, then quickly melt the edge of the other half on a toastie maker. Put together quickly and neaten the edges before freezing until ready to eat.