St. Michael is known as the angel of a good death. Michaelmas day happens near the Equinox and is associated with the beginning of autumn and the shorting of days. An interesting fact about this holiday is the flower is the purple daisy. Also, you don’t eat blackberries after St. Michael’s day, because legend says on this day Satan fell into a blackberry bush and cursed the thorns. So the berries are no good after this day. Thanksgiving marks the end of the harvest season and St. Michael's day marks the beginning of the fall harvest.
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We are going to focus on blackberries as part of our Thanksgiving feast!
Let’s make blackberry ice cream and top it with fresh Blackberries!
Ingredients
• 250ml whipping cream
• 6 egg yolks (freeze the egg whites for next time you make meringues)
• 150g golden caster sugar
• 1 x 284ml carton buttermilk
• 2 punnets blackberries
1. Heat the cream to just below simmering and whisk the egg yolks with 100g of the sugar. Whisk in the cream and pour the mix into a clean pan. Stir over a low heat until the mixture thickens. Don't let it get too hot or the eggs will scramble. Sieve into a bowl and cool. Stir in the buttermilk.
2. Heat the blackberries with the remaining sugar until the juice starts to run out. Whizz in blender and sieve. Stir into the cream mixture and churn or freeze until thick.
Per serving: 361 calories, protein 6.4g, carbohydrate 32.3g, fat 23.8 g, saturated fat 12.3g, fiber 1.5g, salt 0.13 g
Ingredients
• 250ml whipping cream
• 6 egg yolks (freeze the egg whites for next time you make meringues)
• 150g golden caster sugar
• 1 x 284ml carton buttermilk
• 2 punnets blackberries
1. Heat the cream to just below simmering and whisk the egg yolks with 100g of the sugar. Whisk in the cream and pour the mix into a clean pan. Stir over a low heat until the mixture thickens. Don't let it get too hot or the eggs will scramble. Sieve into a bowl and cool. Stir in the buttermilk.
2. Heat the blackberries with the remaining sugar until the juice starts to run out. Whizz in blender and sieve. Stir into the cream mixture and churn or freeze until thick.
Per serving: 361 calories, protein 6.4g, carbohydrate 32.3g, fat 23.8 g, saturated fat 12.3g, fiber 1.5g, salt 0.13 g
