Catherine Fulvio's home-made ice cream

Three hot things to do this Bank Holiday weekend: go for a walk, kiss someone & have some ice cream! Try this easy peasy recipe for Blackberry & Raspberry Ice Cream from Catherine Fulvio’s ’Eat Like an Italian’.

Catherine says: "Yoghurt ice cream is incredibly popular in every local gelateria. I really like the blend of tartness from the yoghurt and sweetness from the fruit, and it’s pretty healthy too. Try pomegranate in this recipe - it’s a great mediterranean flavour that blends well with the natural yoghurt."

Ingredients

200 g blackberries, washed
200 g raspberries, washed
600 ml good-quality natural yoghurt
150 ml honey

Method

Purée all the ingredients together in a food processor or with a hand blender. Place in an ice cream machine and freeze as per the manufacturer’s instructions. Alternatively, if you don’t have an ice cream machine, place the mixture in a large plastic container in the freezer. Remove it from the freezer every half hour and give it a thorough mix in a food processor or by hand and refreeze. Repeat this about four times, or until the ice cream is frozen and smooth

Notes:

Blend sweetened poached peach purée with ardsallagh goats yoghurt to make a lovely, delicious marbled yoghurt ice cream.

Recipe taken from Catherine Fulvio’s Eat Like An Italian, available from Gill Books Bookshop & all good bookstores nationwide!