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Double trouble ice cream

By Guy Mirabella

(refer to page 172 of Hungry )

This recipe is healthy, good for you and is full of sweet berry flavour. I know it sounds strange, but a hint of sweet warm chilli and the kick of vodka is a luscious burst of trouble and flavour.

Serves 8 to 10

350g natural yoghurt

350g mascarpone

145g honey

zest 1 orange

1 small red chilli, finely chopped, optional (de-seed, if preferred)

2 tsp vodka

250g blackberries

200g raspberries

 

Whiz the yoghurt, mascarpone, honey, orange zest and vodka in a food processor until well combined.

Add half the berries and chilli and whiz for a few more seconds.

Spoon the mixture into a shallow plastic container.

Cover well with plastic wrap and place in the freezer for about 1 ½ hours until the mixture starts to freeze around the edges.

Remove from freezer and place mixture into the bowl of an electric mixer and beat until smooth.

Return mixture to the plastic container and, wrap well and repeat the process two to three times.

This will help your ice cream remain smooth and rich and prevent it from going hard or ice crystals forming round the edges.

To serve, put ice cream into serving dishes and spoon remaining berries over.