With jostaberries at the their peak, we finally got to do some experiments in the kitchen with them last night and the icecream was voted a big success. While the berries themselves are black when ripe, the mix turns a psychedelic purple once the fruit is blended.
2 cups of jostaberries.
1 1/2 cups of cream
3/4 of a cup of sugar (go up to a cup if you like your icecream really sweet).
Combine jostaberries and sugar and heat until the sugar is dissolved and simmer for no more than five minutes. Blend the jostaberries but do not put them through a sieve. Cool, and then churn with the cream in an icecream churn.
We also made a sorbet out of this bowl of redcurrants and gooseberries.
One cup gooseberry and/or redurrants
1/2 to 2/3 cup of sugar
Simmer to dissolve sugar and continue until gooseberries are just tender (no more than five minutes). Blend, and pass through a sieve. Churn and eat immediately, as this one won’t keep all that well.