It's been a busy few weeks. Entertaining visitors, autumn walks and even a wedding thrown in.
It's taken me a while to get around to posting about this ice cream, but you do really need to know about it. It's one of those recipes I'll be making again and again.
The ice cream recipe itself is from the legend that is Delia Smith. The blackberries and crème de cassis just make it into the perfect dessert. Light and fruity without the feeling of being short-changed.
You may think lemon meringue pie is a classic that shouldn't be messed with. Fair enough. But you are missing out. Eating the finished ice cream is nothing like eating lemon meringue pie, but it does work really well. And anyway, who am I to argue with Delia?
It's a great little dessert for entertaining because you can make the ice cream a couple of days in advance, and then all that's left to do when it's time to eat is to layer it in a pretty glass with some blackberries and pour some crème de cassis over the top. You don't need much at all. No, really.
The recipe for the ice cream is on Delia's site and I didn't modify it so I won't repeat it here. There are quite a few steps but it's well worth it for a dessert that can be whipped out of the freezer and served to guests in a flash.
When you're ready to serve it, I'd recommend that you take it out of the freezer about 5 minutes before you want to eat it - no more or it will be melting too much. Then use an ice cream scoop which has been warmed in hot water. Layer the scoops of ice cream in a glass with a few blackberries. Pour about 2 tablespoons of cassis over it at the last moment and serve!