The easiest way to make ice cream when you don’t have an ice cream maker is to make parfait. You can just freeze the cream without having to stir it every couple of hours and it stays creamy and airy. I’ve used blackberries, because I had these in my freezer, but you can use any kind of berry for this recipe.
Adapted recipe from (Dutch) Delicious.
250 g blackberries
75 g jam sugar
75 g castor sugar
4 egg yolks
350 ml whipping cream
cake pan with the volume of 1,2 litre
Spray your cake pan with baking spray and line it with plastic foil.
Bring the berries with 2 tbls of water and the jam sugar to a boil. Simmer it for a couple of minutes until the sugar has dissolved and the berries are soft. Leave to cool and puree the mixture in a blender.
Whip up the cream until soft peaks form and leave in the fridge until you need it.
Mix the egg yolks and the sugar in a bowl. Heat it in the microwave until it is warm when you put your head above the bowl. Be careful not to let the mixture curdle. In my microwave this takes 3 x 15 seconds. Stir in between. Beat this mixture on full speed for about 5-10 minutes, the mixture gets really airy and pale.
Gently mix the egg-sugar mixture into the whipped cream. Mix the fruit mixture in, but only mix a little bit so you get the marbled effect.
Pour your parfait into the cake pan, cover it with plastic foil and freeze it for 6 hours.