Ingredients:
For the summerberry ice-cream:
- 1 x vanilla ice-cream recipe
- 500g (1lb 2oz) fresh or frozen summer berries: strawberries, raspberries, blueberries and blackberries
- 100g (3 1/2oz) caster sugar
- 250g (9oz) fresh or defrosted raspberries
- Juice of 1/2 lemon
- 3tbsp caster sugar
- Handful of fresh summer berries
- 2-3tbsp whipped cream
- 2-3 hob-nob or digestive biscuits, crumbled
- To make the ice-cream, follow the instructions for the vanilla ice-cream given left, until the stage at which it is ready to churn.
- If you are using fresh berries, remove any stalks and rinse under the tap.
- Frozen ones just need to be defrosted before using.
- Puree the berries and sugar in a food processor or blender, or mash well with a potato masher.
- Push the puree through a sieve to remove any pips or seeds.
- Taste the puree and add more sugar if it isn't sweet enough.
- Add the puree fruit to the vanilla custard and pour into an ice-cream machine and churn for about 20-30 minutes, until the icecream is thick and scoopable.
- To make the sauce, blend together the raspberries, lemon and sugar until smooth and then push through a sieve.
- now layer the ice-cream, raspberry sauce, some fresh berries, whipped cream and crumbled biscuits in a sundae glass.
