- 200ml cream
- 3 Tbsp honey or icing sugar
- 2 cups (500ml) cold custard
- 1 cup fresh or frozen boysenberries
- 1 Tbsp honey or sugar
First, make the coulis. Place the berries and honey or sugar into a saucepan. Cover, and cook slowly over low heat until the berries are soft, about 6 minutes (a little longer if cooking from frozen). Tip into a sieve sitting over a bowl, and press the juice and pulp though to make a smooth sauce (coulis). Set aside to cool.
In a stand mixer or using handheld electric beaters, whip the cream and honey or icing sugar until soft peaks form. Add a third of the custard to the cream and use a spatula to fold gently to combine. Add the remaining custard and continue folding gently so to keep as much of the air in the mix as possible.
Pour half of the custard mixture into a ceramic loaf dish or 1-litre container. Drizzle over half of the boysenberry coulis and use a skewer to swirl it through the custard. Repeat this step with the remaining custard and coulis. Freeze until solid, about 6 hours.
To serve. Remove the ice cream from the freezer and leave on the bench for 10-15 minutes to soften a little (or 1 hour in the fridge) before scooping. Consume within 1 month.