Boysenberry Ice-cream


  • 4 egg yolks or 3 whole eggs
  • 100g sugar
  • 400ml cream
  • 200ml milk
  • 1 punnet boysenberries (1½-2 cups frozen berries)


  1. Lightly beat the eggs and sugar, then add cream and milk.
  2. Cook over a low heat, stirring frequently, until mixture forms a thin custard.
  3. Cool, then refrigerate for at least two hours before adding boysenberry flavouring (see below) and freezing in an ice-cream maker. If you do not have an ice-cream maker, make the custard using all the milk, but only 200ml cream.
  4. Before freezing, add flavouring, then whip the remaining cream and fold into the flavoured custard.

Boysenberry flavour: Heat fruit gently with sugar (no water) until the juice runs, then check sweetness, adding more sugar if necessary. Purée, sieve or put through a Mouli to remove pips. Chill and add to custard before freezing.