Blackberry Terrine

it slices like a loaf but it’s ice cream – astounding!

Now that it’s berry season, I walk into a supermarket and my inner voice screams: “I want ALL the berries!”

And that’s why I came back from the weekly shopping yesterday overloaded with raspberries, blueberries, strawberries and blackberries.

blackberries and cream, does it get any better?!

They were just so plump, luscious, colourful and tempting.

I intend to throw the rasps, strawbs and blues into smoothies/yoghurt for breakfast during the week but the blackberries called for something a little more inventive.

Something like this ice cream terrine.

no antifreeze in this ice cream

Easily done without an ice cream maker and ready in six hours, it was the answer to my blackberry-laden dreams.

It’s done in a lined loaf tin so you just pop it out and slice it up.

But first I have to give the obligatory warning: this contains raw egg yolks so make sure you get your eggs from a good source. I don’t have access to farmers sadly but I do make sure I get cage-free organic.

pregnant ladies look away now

Obviously, if you’re pregnant then you might want to forget it altogether, it’s your call.

And now that’s out of the way, down to business….

Blackberry Terrine

*adapted from Nigel Slater

  • 170g blackberries
  • 2 tsbps water
  • 3 tbsps honey
  • 1 1/4 cup heavy cream
  • 3 large egg yolks
  • 1/2 tsp vanilla extract
  1. Put the berries, water and 1 tbsp of the honey in a saucepan. Cover and heat until the water boils, turn it down to a simmer and let it bubble away for about 10 mins until the fruit is soft but not disintegrating. Drain off the liquid from the fruit and set aside to cool.
  2. Using an electric whisk, beat the egg yolks and honey til thick. Stir in the vanilla.
  3. In a separate bowl, whisk the cream until it’s thick but not stiff. It should still move around in the bowl.
  4. Fold the cream into the egg mixture and pour into a loaf pan lined with cling film.
  5. Spoon the slightly mushy berries into the liquid, swirl but don’t over mix.
  6. Cover and freeze for six hours. Remove from tin and slice to serve.

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This post also appeared at Fight Back Fridays @Food Renegade, the Weekend Gourmet Blog CarnivalΒ and Monday Mania @ The Healthy Home Economist

19 thoughts on “Blackberry Terrine

  1. This looks so darn good, I’m just gonna have to TRY it! It’s a dirty job, but somebody’s gotta do it. LOL I’m so glad to have seen this. I often just heap frozen blackberries on top of LC ice cream……so why not incorporate them in the ice cream?! Thanks again!

  2. This looks awesome! I’m always looking for an ice cream-y dessert that doesn’t require a machine. We are lucky to have wild blackberries all over our property, so I think this recipe is a must! Thank you for sharing it. I found your post through Fight Back Friday, by the way.

    • Cool, thanks Danielle. I’m extremely jealous of your homegrown blackberries – we used to have them near our house when I was little and I can still remember the taste of Mum’s blackberry mousse….heaven. This terrine is a close second πŸ™‚

  3. I tried this recipe tonight (the blackberries in the freezer were calling me…), and it is SO good! Thank you! I am pinning it and reposting it, if that’s ok with you.

  4. Pingback: Blackberry Terrine | Things My Belly Likes | gothnerd

  5. Pingback: Blackberry & Grapefruit Limeade | Things My Belly Likes

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