Blackberry and almond crunch ice cream (without a machine)...

 So, continuing from yesterdays' post, I will break down the steps!  The base is a Swiss meringue (cooked over steam which makes it very stable, as in it will not collapse on you !)

The fruit bit

I used two full cups (half a litre's worth) of blackberries to which I added about 2 tablespoons of sugar (to taste).  Cook so it softens and you have a syrup (about six minutes) and press a little to break some of the fruits.  Cool this and put in the fridge.  You can use any berries or soft fruit - just make sure they are cut in small pieces. 

The crunch  bit

 110 g / half cup (fine if you can find it) sugar

50 g/ half cup (but push down a bit) ground almonds 

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So photos here to help... into a small pan put in the sugar (1) and heat up on a medium heat, it won't colour for a minute -just wait, then start to move it around with a whisk but just around the edges.  Then it will  start to colour.  Keep a slow turning motion watching the sides until pale (2) (take off the heat if all going to quickly and just mix until you see it is even ).  Bringing it slowly to a mid amber colour (3).  Add in the almonds and stir for 20 seconds on the heat; pour onto the already waiting parchment paper (on an oven tray resting on a HEAT MAT: this stuff burns!). After it has cooled down, break up into pieces.

(Let the pan and whisk soak in water for 15 minutes, this will remove the sugar).

 The meringue bit

6 egg whites

225 g / 1 cup sugar

Whisk in a metal bowl over a pan of boiling water (with heat turned low);  beat for two minutes until the sugar has dissolved; keep whisking off the heat until doubled in size for another three minutes - it should be cool and firm.

The cream bit

360 ml / one and a half cups of  whipping cream

Whip until firm but not stiff, it should just hold.

Now, fold in the fruits in with the cream using a large metal spoon.  Then fold in the meringue softly.  Finally fold in the crunchy bits so evenly mixed.  If you intend to serve in slices put into a loaf tin lined with cling film (Saran wrap) or if you want to scoop it out, a plastic tub will be fine.

Good luck!