Blackberry Yoghurt Ice-Cream

Ingredients

1 Cup CSR Raw Sugar
2 Cups Fresh or Frozen Blackberries (canned will also do)
1 1/2 Cups Cream
1 1/3 Cups Plain Yoghurt
1 Teaspoon Rosewater

Method

1 : Thaw the blackberries if necessary (strain if using canned), keep about 1/2 cup to one side for decoration and blend
the remaining in a blender until smooth. Strain the juice into a bowl.
2 : In a saucepan heat cream very gently, without letting it boil. Take the pan off the heat, add the CSR Raw Sugar, stir
until it has dissolved completely.
3 : Allow the mixture to cool and stir in yoghurt. When well mixed, add blackberry juice and rosewater.
4 : Chill the mixture for a few hours in the refrigerator, then pour it into a freezing tray and freeze it for several hours until
set.
5 : Served in chilled glasses on dishes topped with reserved blackberries, yoghurt or whipped cream, if desired.

Comments

Tip : Cherries or raspberries can be used in place of blackberries.