Blackberry Swirl Ice Cream - Cuisine Magazine - From New Zealand to the World
With this ice cream, glucose syrup has to be added to the base recipe, due to the high fruit content. View the recipe collection here
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Ingredients
- 450ml milk
- 450ml cream
- 9 egg yolks
- 200g caster sugar
- 250g glucose syrup
- 1kg fresh or frozen blackberries
- 125g caster sugar
- 200g glucose syrup
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