Luscious Berry Ice Cream
This lovely sweet treat is one of the most decadent ways to enjoy seasonal homegrown berries. The evaporated milk makes for a creamy texture but is a lighter alternative to using double cream.
400g frozen mixed berries
175g castor sugar
Juice of ½ lemon
1 x 385ml tin evaporated milk
1 teaspoon vanilla essence
2 egg yolks
1 tablespoon corn flour
Combine egg yolks with corn flour in metal or glass bowl and set aside.
Gradually heat evaporated milk and vanilla essence in saucepan on stove top and remove once begins to simmer.
Pour half evaporated milk into egg yolk and corn flour mixture, whisking briskly to combine.
Meanwhile, put remaining evaporated milk back onto stove top, bring back to simmer, then add custard mix.
Remove from heat once custard coats the back of a metal spoon (this happens pretty much straight away).
Transfer to airtight container or glass jar and allow to cool before refrigerating for several hours.
Combine frozen berries, castor sugar and lemon juice in food processor.
Fold berry mixture into custard mixture.
Process in ice-cream maker or place in freezer and stir several times while freezing to prevent it going icy.
Makes 1 litre