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    Blackberry Ripple Ice Cream


    Source of Recipe


    fooddownunder.com

    List of Ingredients




    14 fl oz Soya milk
    3 oz Icing sugar
    1/2 tsp Natural vanilla essence
    4 fl oz Sunflower oil, (supermarket type, not cold pressed)
    4 oz Blackberry jam

    Recipe



    * 1. Mix together soya milk, icing sugar, vanilla essence and oil.
    * 2. Freeze two thirds of this mixture in ice-cube trays. Put a small mixing bowl in the freezer ready to hold the ice cream.
    * 3. When frozen, place the frozen and unfrozen mixture together in a liquidiser. Blend until thick and smooth (Sometimes it helps to tilt the entire liquidiser machine to an angle of 45 degrees whilst blending).
    * 4. Place mixture in the cold bowl in the freezer for 30 minutes.
    * 5. Remove from freezer and beat well.
    * 6. To create the ripple effect, place a half-inch thick layer of ice cream in a pudding basin. Spread a tablespoonful of jam over it. Repeat the layers until ice cream is used up.
    * 7. Replace in freezer to firm up a little. If it goes too hard to serve, place in a fridge for up to an hour until it starts to soften.
    * NOTES : This ice cream is best eaten within a day or two of making.

 

 

 

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