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BLUEBERRY RIPPLE ICE CREAM

Giovanna and Marcus are a chef and butcher couple from South London. Giovanna was runner up on MasterChef in 2017 and Marcus has been a butcher for 15 years. They are now running a meat box and supper club kit delivery service to houses across London whilst they are unable to host events due to Covid 19. Visit them here for more information.


And don’t worry if you’re not London-based, we have Giovanna’s delectable No-Churn Blueberry Ripple Ice Cream recipe for you to savor. Receive an exclusive £5 off the Pillarbox Red Loaf tin used in her recipe. Simply shop it here, you’ll notice it is automatically discounted with no discount code needed.

NO-CHURN BLUEBERRY ICECREAM

PREPERATION TIME:
20 MINUTES
—
FREEZING TIME:
4 HOURS
—

MAKES: About 800ml

INGREDIENTS:

•​​ 397ml condensed milk (one standard can)
•​​ 300ml double cream
•​​ Zest of 1 lemon
•​​ 300g blueberries
•​​ 150g sugar

1
Start by making the blueberry ripple mixture. Place blueberries and sugar in a heavy bottomed saucepan with 4 tablespoons of water over a medium heat. Bring to the boil, stirring occasionally, until the mixture thickens and coats the back of a spoon. It will thicken as it cools so don’t overdo it. Set aside to cool.
2
Place cream and condensed milk in the bowl of a stand mixer fitted with a whisk attachment. Whisk until soft peaks form but be careful not to take it too far to avoid it splitting. Grate in the lemon zest and whisk again briefly.
3
Transfer the cream mixture to a container. Place blobs of the blueberry mixture on top and swirl in using a fork, making sure you’re getting right down to the bottom. Don’t over-mix as you’ll lose the ripple effect.
4
Freeze for around 4 hours.

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