Blackberry and black pepper ice cream
You will need;
75g caster sugar
Good grind of black pepper
300ml whipping cream (double will also work)
Stir the blackberries, sugar, black pepper and water together in a pan. Gently simmer for five minutes until it is all looking pulpy.
Tip the mixture in to a sieve held over a bowl. Allow the juices to strain and then press with the back of a wooden spoon to extract as much juice and pulp as you can. Allow to cool thoroughly.
Churn the cool puree for ten minutes in an ice cream maker until it's starting to look thick. Carefully pour in the whipping cream and continue churning until the ice cream is scoopable.
Skip out the black pepper if you're not feeling so adventurous- you will still have a delicious blackberry ice cream.
If you don't have an ice cream maker, whip the cream before you add it to the mix. You can then freeze the mix for a few hours, removing it from the freezer every hour or two to mash the ice cream with a fork. The result may not be as smooth but it will still be just as tasty!
P.s. Hiding in the photo here is some chocolate ice cream that I made (recipe another day!) as well as some lemon ice cream from a Devon dairy. Yum!