Blackberry Ripple Ice Cream

1. Take 1 small pot of whipping cream, 1 small can of condensed milk, a couple of drops of vanilla essence, and whip them together until they’re a thick consistency.

2. Wash your big pile of blackberries thoroughly and then heat them with a tablespoon of water and a couple of tablespoons of sugar. Make sure the sugar is dissolved and the blackberries are a bit mushy. It’ll take five minutes or so.

3. Push the blackberries through a sieve and pour the syrupy juice into the ice cream. Swirl it round to make blackberry ripples through the cream!

4. Pour it into a container and freeze!

Blackberry Vodka (one for the grown ups!)

1. Get your blackberries washed and shove them in a medium sized airtight jar (we use a Kilner).

2. Dependant on how many blackberries you have, pour over vodka (about 3/4-1 bottle to a 3-4 large handfuls of blackberries)

3. Add a few heaped tablespoons of sugar (dependant on taste, but you’ll need at least a few to take the edge of the sharp blackberries)

4. Shake, shake, shake until the sugar is dissolved. It’ll take a while, good arm workout!

5. Leave them in the jar for 4-6 weeks to infuse, turning them regularly. Keep them in a dark, cool place, away from sunlight.

6. Enjoy! You can also use the boozy blackberries with some soft whipped cream and some crumbled meringue for a boozy Blackberry style Eton Mess!