Until my electrical ice cream machine with built-in freezer magically turns up, home-making proper ice cream is on hold. Hand churning for 6 hours does produce smooth ice cream but the risk of crystallisation is high. Plus, who has a spare 6 hours to spend patiently waiting by the freezer?
True, you can whip together some condensed milk and double cream and call it ice cream, but it doesn't deliver on richness, achieved only from the egg yolks in traditional ice cream. I think you can get away with using store bought ice cream in a recipe and still call it homemade because a lot of love went into making those chocolate wafers and the tart loganberry compote or whatever else it is your adding to pimp it up a bit. Not too long ago I baked off chocolate chip cookies from the freezer, then chopped them up into chunks whilst warm and folded them through honeycomb ice cream followed by a generous ladle of store-bought chocolate fudge sauce and yes, I think my use of chocolate chip cookies rendered that dessert homemade. Power to the cheaters, I say.
We picked the loganberries at a picking farm we found on the way back from Camber Sands beach. I'm not gonna lie, I did feel like the only way to get rid of 500g worth of berries was to reserve some for snacking and then reduce the rest down into a sauce with a longer life span. After eating your weight in berries whilst picking them, who wants to continue eating them raw when they get home?! The only option is to bung them into a gorgeous pie or ice cream, anything summery will do the trick.
I've used the chocolate wafer recipe from last month’s peanut butter pie because they're the closest I've come to recreating an Oreo cookie, which I think pairs really well with really sweet ice cream. If your berries are sweet rather than tart then add a couple tablespoons extra sugar to the compote.
Loganberry ripple ice cream with chocolate wafers
- 2x500g tubs good quality vanilla ice cream
For the loganberry compote
- 450g loganberries (or tart raspberries)
- 80g caster sugar
- Juice of 1 lemon
For the wafer base
- 295g plain white flour, plus extra for dusting
- 75g cocoa powder
- ¼ tsp fine salt
- 225g butter, softened plus 100g , melted
- 100g caster sugar
- 25g light brown sugar
- 3 tbsp honey
- Start with the compote. Put the loganberries, sugar and lemon juice in a saucepan and set over medium heat. Stir until the sugar dissolves then simmer, uncovered, for 20 minutes until the juices have reduced and start to look jammy. Set aside to cool, then pour in a clean jar and refrigerate until needed. It will last for 3 days in the fridge.
- To make the wafers, sieve the flour, cocoa powder and salt then set aside. Cream the butter, sugars and honey with an electric whisk until light and fluffy, about 4 minutes. Beat in the dry ingredients, taking care not to over mix. Wrap the dough in cling film and refrigerate for 30 mins to 1 hour.
- Preheat the oven to 180 C / 160 Fan and line 3 baking trays with greaseproof paper. Generously dust a clean work surface with flour and roll the dough ¾ inch thick, the dough will be sticky, so keep rotating and adding more flour as needed. Stamp out 3cm rounds with a round cutter then carefully transfer to the lined baking trays. Bake the wafers for 10 minutes, until firm to the touch – they shouldn’t have any colour on them. Leave to cool on a wire rack.
- Meanwhile, take the ice cream out of the freezer and leave to soften for 10 minutes. Transfer to a freezer safe shallow container and dollop 6 tablespoons of compote over the ice cream, then use a knife or toothpick to ripple the compote through the ice cream. Close the container and put it back in the freezer for 15 minutes.
- Sandwich 1 scoop of ice cream between wafers or place 1 scoop on top of each wafer and serve immediately. Or cover the sandwiches well and place back in freezer. Lasts for 3 weeks in the freezer.
This post is sponsored by Waitrose, as part of their #TasteofSummer campaign. Make sure to get involved by hash tagging your summer treats on social media!