Back… by popular demand….
Well, actually this is the first time we have done something like this in Division 3. Most Fridays between now and the end of the school year, grade six students will be participating in a shopping and cooking program to support one of our classmates in his learning goals. We all get to enjoy the fruits of their labours however! This past Friday we enjoyed some “Easy Berry Ice-Cream”, although as Chef Natasha mentioned, it was more like a mousse than real ice-cream. Very tasty nonetheless, and many thanks to our Chefs Maggie, Rakiia, Jerry and Natasha for a sweet treat! Our next week’s chefs, Iva, Jerry and Solara, have a tough act to follow. 🙂
Here is the recipe in case you would like to try it at home.
Easy Berry Ice-Cream
Ingredients:
1 lb (450g) strawberries
8 oz (250g) raspberries
8 oz (250g) blackberries
1 cup superfine sugar
3/4 cup heavy cream (I believe we used whipping cream)
1 to 3 Tbsp confectioners sugar
Method:
1) Wash the fruit, picking out any bits of stalk and hull (take off the green bits) the strawberries.
2) Put fruit and sugar in a pan, cover and cook slowly for 5-10 minutes.
3) When the berries let out their juice, turn up th ehead and simmer for 5 minutes.
4) Let the fruit cool, then blend it until it’s smooth.
5) Pour the blended fruit through a strainer to remove the seeds.
6) Pour the strained fruit into ice-cube trays and freeze until solid (we used a baking dish instead).
7) Put the cream in a bowl and whip it until it forms soft peaks.
8) Let the frozen berries thaw for about 5 minutes, then roughly chop them in a food processor. Add the cream.
9) Whiz to combine everything. Add confectioner’s sugar to taste. Serve now (it will be very soft) or freeze for up to an hour before serving. Enjoy!
Recipe from: You Can Cook by Annabel Karmel (2010)