Bluebird Notes

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Celebrating September

just because it is September doesn't mean you have to stop eating ice cream

especially when blackberries are still happy to be picked

and I am thrilled to bits to have found some old fashioned enamelware containers to

store my blackberry ice cream in 

my granny would be very proud of me

I remember her having these exact containers in her fridge

you can find them at

Create-ologie 

(if you really really want to purchase a set or anything else just type in "koralee"

 at the checkout for a 10% discount)

old fashioned enamelware is not just for storing ice cream in

I use mine for ooooodles of fun things from a herb planter to little wall shelves

{more photos to follow}

The Create-ologie shop is filled to the brim with lots of fun useful ideas

take a peek and be inspired.

now to the 

blackberries

time to share another recipe

from my ice cream book

{you can find my book  here}

 a perfect way to celebrate September

this recipe came from my sweet Australian friend 

Cathie

Cathie's blackberry swirl semifreddo

Makes 8 cups

no ice cream maker needed for this one

3 cups fresh blackberries or 2 cups frozen

3 TB. icing sugar

 or less depending how sweet you want it to be remembering those blackberries are a bunch of  sourpusses 

3 eggs

2 egg yolks

1 tsp. vanilla extract

1 cup sugar

2 cups cream

Process fresh blackberries and 3 TB icing sugar in a food processor until smooth; set aside.

 If using frozen berries place in a small saucepan over low heat, heat for a few

minutes, add 3 TB. of icing sugar and stir to dissolve.

Using food processor, blend until smooth; returning to low heat for

another few minutes. Set aside to cool.

Place eggs and egg yolks, vanilla extract, and 1 cup sugar in heatproof bowl over a 

saucepan of simmering water; whisk mixture with hand-held beater for about 8 minutes or until

heated, thick and pale.....it will look like custard.

Remove from heat, and beat for another 8 minutes until cool.

Whisk cream until stiff peaks form, and then gently fold egg mixture into the cream

until just combined.

Pour into an 8 cup capacity pan {I used my enamelware container}

and spoon over fruit mixture.

Using a knife swirl mixture through cream

Freeze for about 6 hours or until firm

{xox}

I hope sweet september is treating you well so far