Blackberry and Raspberry-Ripple Ice Cream Recipe with Blackberries and Almond Tuilles | olivemagazin
There’s no need for an ice cream machine with this ice cream, just take it out of the freezer well before eating it so it has a chance to soften a little
Ingredients
- 150g raspberries
- 150g blackberries
- 200g caster sugar
- 2 egg yolks
- 500ml crème fraîche
- 1 vanilla pod split
- 284ml pot double cream
- 100g icing sugar
- 25g plain flour
- 20g melted butter
- 2 egg whites
- 55g flaked almonds
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