This blackberry ripple gelato is a cheat’s version of making ice cream. It involves only a few ingredients, very little time, and no churning. The hardest part is waiting long enough for it to freeze before eating.
I have a flawed logic circuit. What is obvious to some people takes me quite some time to understand. I just don’t see things the same way other people do. Dave has got quite used to this and will patiently explain things to me. Sometimes over and over again. When he designed the scullery he didn’t realise I couldn’t visualise what it would look like from a 2D diagram. Now when he draws something he transfers it into a 3D image. He has done this with our kitchen, and most recently our pub. This way I’m not surprised by the result. After our last race meeting in Johannesburg he slowly explained how the altitude affects the engine. I have to confess that even though I eventually understood him, I cannot recall if the car is faster or slower at the coast.
Today’s inspiration ♥ Recipe For Blackberry Ripple Gelato ♥ can be found on Lavender and Lime Click To Tweet
He has to be rewarded for being so good with helping me conceptualize things. What I do know is that making this blackberry ripple gelato was quicker than my normal method. It did not require a crème anglaise base. Nor did it need an ice cream churner. I don’t usually make this cheats version but I’m still running against time. I’m enjoying having house guests and eating out, and that leaves very little time for anything else. I served the gelato with our whisky cake on Christmas day. I think both were a hit. Feel free to make any flavour you want as the base is vanilla and the blackberry comes from the jam I used.
Click on the links for conversions and notes.
Blackberry Ripple Gelato
- Place the condensed milk, cream and vanilla into a stand mixer bowl
- Whisk until soft peaks form
- Pour into a container that can go into the freezer and has a lid
- Cover and put into the freezer for an hour
- Remove and dollop the jam on top of the gelato
- Stir in to create a swirl then return to the freezer for at least 4 hours before serving
Inspiration published on Lavender and Lime December
Dave and I are on leave. We will be back at work on the 4th of January 2018. Today my parents go back to Johannesburg. It has been an amazing holiday with them.
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