Boysenberry And Hazelnut Ice Cream Recipe

• 1 x 250 g pack frzn Boysenberries, defrosted
• 75 gm Caster sugar, (3oz)
• 1 x 284 ml, (10fl ounce) carton double cream
• 1 x 50 grams who hazelnuts, toasted and roughly minced (optional) (2oz)

1. Roughly chop the Boysenberries and mix with the caster sugar.
2. Whip the cream till it just thickens and starts to hold it's shape, but not stiff and standing in peaks.
3. Fold the cream into the minced Boysenberries with the hazelnuts if using and transfer to a suitable freezer container.
4. Freeze the mix till it starts to become solid around the edges.
5. Remove from the freezer then beat with a spoon, return to the freezer.
6. Repeat this process at least one more time once it has started to solidify again.
7. Freeze till required.
8. When ready to serve remove from the freezer and leave in the refrigerator for 30 min to soften slightly.
9. Notes Serve in scoops decorated with sprigs of fresh mint and accompany with home-made shortbread or possibly hazelnut biscuits.
10. NOTES : A quick and simple recipe for ice cream which does not require an ice cream maker.

pack, sugar, cream, hazelnuts

Taken from cookeatshare.com/recipes/boysenberry-and-hazelnut-ice-cream-89768 (may not work)