Whilst cleaning out the freezer the other day, I noticed I still had about a cup of frozen partridgeberries from an age ago waiting to be used. And seeing as I had a carton of whipping cream in the fridge and I hadn’t yet packed my ice cream maker, my next step just made sense: ICE CREAM!
I love home-made ice cream because of its simplicity. This recipe has five ingredients and they are all awesome.
Start with your partridgeberries, or, if you’re from the Rock, you’re gonna call them “par’hridgeberries” (because “t” doesn’t really exist here). I had about 1 cup frozen partridgeberries*, to which I added 1 cup frozen blueberries.
Chuck those in a pot with 1-2 cups granulated sugar (your preference as to how sweet you want it to be, but you also want enough sugar that the resulting sauce is thick and gooey). Heat your berries until thawed and juicy, then bring them to a boil quickly and remove them from the heat. Let them cool for a bit.
In a bowl, dump 2 cups whipping cream and a hefty dollop of vanilla extract.
Stir in your cooled berry sauce, then cover the bowl and chuck it in the fridge overnight.
While you’re at it, make sure to freeze the interior liner of your ice cream maker, if you have a non-electric one.
On day two, pour your berry goo into your ice cream maker and have at ‘er according to your machine’s instructions.
Chuck your newly minted ice cream into the freezer until completely solid, and then serve!
I love the purple/blue/red colour combination here, as well as the sweetness of the blueberries contrasted with the tartness of the partridgeberries. We served this as a side dish to the Pie’s birthday cake.
*If you can’t find partridgeberries in your geographical area, they might be called lingonberries or cowberries, or some other wacky local name.