“Steckerleis” always wakes childhood memories in me. In the big summer holidays a Capri or Split lick at the lake, if the hands were then sticky, just jump back into the water – absolute summer enjoyment. Today I prefer homemade ice cream. My favourite: blackberry ice cream with Greek yoghurt, cream cheese and blackberries from my Grabeland.
BLACKBERRY ICE CREAM
- 230 ml Greek yoghurt
- 80 g cream cheese
- 80 ml milk
- 70 g sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 75 g sugar
- 50 ml water
- 200 g blackberries
- 1 tsp lime juice
- Abrasion of half a lime
- 1 pinch salt
- For the yoghurt mixture, mix all the ingredients together.
- For the blackberry puree, bring sugar and water to the boil and simmer for about 5 minutes, leave to cool to room temperature. Put the remaining ingredients in a food processor and puree. Then brush the mass through a fine sieve.
- Spread the blackberry puree and yoghurt mixture on the moulds and freeze overnight.
- Tip: When filling in, the blackberry mass should be filled in first, as it melts fastest.
The first blackberries ripen in July, the last ones are then harvested in the middle to the end of October, depending on the weather conditions.
How healthy are blackberries?
What blackberries give their dark color are the deep dark red plant dyes, which also have it in them in terms of health: they inhibit bacteria, viruses, fungi and relieve inflammation.
Blackberries are particularly interesting for those who want to keep the heart and vessels healthy, as the plant dyes contained therein improve the flow of blood. Blackberries contain pectin, which helps keep cholesterol levels at a normal level.
Blackberries contain few calories, hardly any fat and more vitamin C than apples. They are considered anti-aging fruit due to their content of cell-protective vitamin E and beta-carotene.