Originally published on 100% Gluten Free
Dead easy, dead different, dead nice – and totally gluten free.
600g (1¼ lb) blackberries
1 tsp lemon juice
125g (4 oz) castor sugar
4 drops vanilla essence
600 ml (1 pint) double cream
Place blackberries and lemon juice in a blender and liquidize.
Combine eggs, sugar and vanilla in a bowl. Beat until fluffy. Fold
in the pureed fruit.
Lightly whip the cream and fold into the mixture.
Turn into a rigid container and seal. Rapid freeze for 10 hours.
Remove 2 hours before serving.