Jammy berries and easiest-ever shortbread ice 

Jammy berries and easiest-ever shortbread ice

Jammy berries and easiest-ever shortbread ice 

Jammy berries 

SERVES 4-6

Place 450g hulled and quartered strawberries in a bowl and drizzle over 4 tablespoons kirsch. Cover the bowl and chill for several hours. Remove from the fridge 30-60 minutes before serving.

Gently warm 125g strawberry jam in a small saucepan until it begins to liquefy, then press it through a sieve into a bowl. Strain the strawberry marinating liquid into the bowl and stir to blend it with the jam. Pour the warm jammy liquid back over the strawberries, stirring to coat.

Easiest-ever shortbread ice  

MAKES ABOUT 1 LITRE

  • 600ml whipping cream
  • 250g condensed milk
  • 1 tsp vanilla bean paste
  • 10 shortbread biscuits, roughly chopped
  • jammy berries or fresh berries to serve, optional

Whisk the cream, condensed milk and vanilla in a large bowl using an electric whisk until it forms soft, fluffy peaks (this can take some minutes – use a large bowl to catch any spatters).

Fold the chopped biscuits evenly into the cream mixture. Transfer to a container, seal and freeze for at least half a day.

If freezing overnight, remove from the fridge 20-30 minutes ahead of serving. Serve with jammy berries or fresh berries of your choice. 

 

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