Recipe and styling by Mari-Louis Guy & Callie Maritz for CRUSH.
This berry ice cream recipe is so quick and easy to make and you can change the flavours by using different berry juices.
2 C (500 ml) icing sugar, sifted
1 C (250 ml) berry juice
2 C (500 ml) fresh cream
1½ C (375 ml) frozen berries of choice
½ C (125 ml) berries for decoration (keep frozen until required)
In the bowl of an electric mixer, using the whisk attachment, beat together the icing sugar, juice and cream. Until thick and doubled in volume
Break the berries into smaller pieces, then add 1 C (250 ml) of the berries to the cream mixture and beat until an even colour is obtained. Fold in the remaining ½ C (125 ml) berries for texture.
Pour the mixture into your container of choice and freeze for a minimum of 4 hours, but preferably overnight. Scatter with the frozen berries and serve.
We used raspberry for the one and blackberry for another.