Summer Berry Ice Cream Food

OLD-FASHIONED ENGLISH SUMMER BERRY JELLY AND ICE CREAM!

Old-Fashioned English Summer Berry Jelly and Ice Cream! image

Little wibbly-wobbly ruby red jellies with mixed summer berries, so cooling and great with ice cream. There is nothing I love more than taking a basket to the end of my garden to pick an assortment of ripe summer berries when they are in season! The sense of satisfaction at picking your own fruit is wonderful. Although I have called these little jellies "English" summer berry jellies, I DO make these in France of course - it's just that the berries remind me of my grandparent's gardens and picking the fruit when I was little...............plus, the combination of berries is the same as a traditional English Summer Pudding recipe! I make these in little vintage metal moulds, they look so pretty served this way; you can of course make this recipe in a large mould, but DO allow extra time for the jelly to set.

Provided by French Tart

Categories Gelatin

Time 2h

Yield 6 Little SUmmer Berry Jellies, 6 serving(s)

Number Of Ingredients 5

Ingredients

6 sheets leaves gelatin
600 ml raspberry juice (or red fruit juice of your choice)
60 g caster sugar
350 g mixed berries (preferably strawberries, raspberries, blackcurrants and redcurrants.)
vanilla ice cream or cream

Steps:

Place the leaf gelatine in a shallow dish and pour over just enough raspberry juice to cover the surface. Leave to soften for 5 minutes.
Heat the remaining raspberry juice and caster sugar in a saucepan until piping hot. Mix in the softened leaf gelatine and any juice, stirring until completely dissolved and then set aside to cool.
Halve the strawberries and mix with the other berries and soft fruits, crushing them slightly.
Rinse 6 small jelly moulds or one large jelly mould, but do not dry as a wet mould will make it easier to remove the jelly when set.
Distribute the fruit around the mould/s. Pour over around 300ml of the jelly juice and place in the fridge for an hour. When slightly set, pour the remaining juice into the mould and return to the fridge.
To turn out the jelly, dip the mould/s into a bowl of hot water and run a knife around the edge of the mould. Invert them onto the serving plate/s, give them a quick shake and the jelly should slide out easily.
Serve the jellies with vanilla ice cream or cream.

Nutrition Facts : Calories 95.9, Fat 0.1, Sodium 1.8, Carbohydrate 24.1, Fiber 1.1, Sugar 10, Protein 0.8

MIXED BERRY ICE CREAM

Mixed Berry Ice Cream image

Creamy homemade ice cream swirled with the simple Berry Sauce that we've loved for years was an inspired idea the other day when I saw a jar of leftover sauce in the fridge.

Provided by Mary Younkin

Categories Dessert

Time 15m

Number Of Ingredients 6

Ingredients

1 recipe for Simple Berry Sauce
1 1/2 cups heavy cream
1 1/2 cups milk
2/3 cup sugar
1/4 teaspoon kosher salt
1 teaspoon vanilla extract

Steps:

Prepare the Berry Sauce recipe and set aside to cool a bit. Whisk together the cream, milk, sugar, salt, and vanilla. Add 1/3 cup of the Berry Sauce and stir to combine. Place the remaining berry sauce in the refrigerator to chill while the ice cream is churning.
Pour into your ice cream maker and freeze according to the manufacturer's instructions. Scoop the churned ice cream into a freezer container, adding a few spoonfuls of the COLD berry sauce along with the ice cream. Swirl lightly with a knife and freeze until firm.
Serve with remaining berry sauce on top. Enjoy!

Nutrition Facts : Calories 330 kcal, Carbohydrate 27 g, Protein 3 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 88 mg, Sodium 146 mg, Sugar 25 g, ServingSize 1 serving