Ice-cream for dinner? Why would you want anything else?
Summertime in Tasmania is full of berries and right now all the blackberries (a terrible noxious weed, but delicious all the same) by the roadsides are ripe and heavy. The huge shared veggie garden at my workplace has been providing us with buckets and buckets full of raspberries, strawberries, blueberries, boysonberries, and black and red currants. All of the vitamin C, antioxidants and other miracle nutrients for which berries are so famous.
The other day as I was leaving I quickly filled my lunchbox with black currants and brought them home for this delicious ice-cream. This is a recipe we discovered a few years ago when visiting a friend’s parents’ farm up on the east coast of Tasmania. They are a family of inspiringly generous foodies and gardeners, and visits always leave us full-bellied and grateful.
- 1 cup cream (pure cream; check the ingredients list so you don’t get something full of gelatine and other weird additives)
- 2 cups frozen berries (black currants here but any will do)
- 1 – 2 tablespoons raw honey
Put it all in the blender and blend until smooth. The frozen berries will chill the cream so you end up with instant ice-cream with a divine, soft-serve kind of texture. Add more or less honey depending on taste (black currants are super tangy and need a bit more, whereas blueberries are quite sweet already). I’d say don’t blend it toooo long…you don’t want to end up with berry butter.
That’s it. Share it; eat it all at once; don’t worry about dinner.