Berry Ice Cream
- 25g (or to taste) Tate & Lyle White Sugar with Stevia
- 500g pkt frozen mixture of raspberries, blueberries, blackcurrants and redcurrants
- 1 tsp cornflour
HOW TO MAKE THIS RECIPE
- Tip the frozen berries in a pan. Mix together the Tate & Lyle White Sugar with Stevia and cornflour and gently toss with the berries. Cook over a low heat until the juices start to run from the berries, stirring now and again. Continue cooking gently until you have a lovely thickened fruit sauce and no taste of corn flour. Taste and make sure you are happy with the sweetness of the dish and leave to cool.
- Tip the rest of the frozen berries in a processor together with the Tate & Lyle White Sugar with Stevia, add the yogurt and whizz until well blended. Spoon into a plastic container and pop in the freezer to firm or serve at once with the berry sauce.
GET THE KIDS INVOLVED:
Have them help with scooping the ice cream into cones.
For a gorgeous two-tone look and contrasting texture, swirl yogurt and berry compote together lightly by hand before freezing. If the ice cream comes out grainy, next time fork through the mixture every hour or so, to break up the ice crystals to ensure a smooth ice cream.