Mixed Berry Ripple Ice Cream

Curtis Stones heavenly mixed berry ice-cream is the perfect dessert partner.

The ingredient of Mixed Berry Ripple Ice Cream

• 100g about 2 3 cup fresh blueberries
• 100g about 3 4 cup fresh raspberries
• 65g about 1 2 cup fresh blackberries
• 165g about 3 4 cup coles brand caster sugar
• 2 tablespoons fresh lemon juice
• 1l coles brand classic vanilla ice cream

The Instruction of mixed berry ripple ice cream

• in a medium heavy frying pan combine all the berries with the sugar and lemon juice bring the mixture to a simmer over medium heat mashing berries with a fork to break them up simmer mixture stirring frequently for 7 mins or until it thickens into a loose jam consistency to test if the mixture is done spoon a small dollop onto a small plate and freeze for about 20 mins the mixture should be jammy not icy
• remove pan from the heat and set mixture aside stirring occasionally for 30 mins or until cooled completely the mixture will continue to thicken as it cools
• spoon one third of the ice cream into a shallow baking dish forming a layer to nearly cover the bottom of the dish the layer does not have to be perfect dollop half the berry mixture over spacing the dollops evenly apart top with a second layer of ice cream repeat the layering cover with plastic wrap and gently press on the surface of the ice cream to allow the berry mixture to ooze slightly into the ice cream freeze until firm
• scoop out the ice cream forming berry ripples throughout and serve immediately

Nutritions of Mixed Berry Ripple Ice Cream

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