, , , ,

Twinkleberry Ice Cream

Twinkleberry Ice Cream

Hi folks – This is my annual pre-Christmas blog, so I thought I’d best end
the year with a real cracker (see how I did that?).

For starters – this is not a Thermomix recipe, but I hope you and yours enjoy!

My darling wife Di saw a similar recipe in a magazine a few years back and as she has developed her own version over the years.  So I am borrowing  her recipe to share with my blog followers this Christmas time.  Di always uses fresh cranberries and allows them to mascerate for a couple of nights in Spanish brandy – Magno is our all time favorite with it’s intense flavour of fruit and nuts, this like many Spanish brandies from the Jerez region remain undiscovered by many.

In-case you are wondering where the name TwinkleBerry came from, Twink or Twinkle is my wife’s nickname – don’t ask!

Twink has asked me to say that to get the best results, this is not necessarily a quick recipe. You could make it over one day, however, if you want to get the very
best out of  the recipe, you might think about planning to prepare it over a two or three days.


Ingredients for 8-10 people (depending on appetite)

  • 100g Whitworths juicy raisins
  • 100g Whitworths juicy sultanas
  • 110g fresh cranberries
  • 2 tbsp muscovado sugar
  • 6 tbsp Spanish brandy – Magno is good
Ice cream
  • 1/2 orange – zested
  • 2 cinnamon sticks – broken in half
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg (fresh is best)
  • 3 cloves
  • 600ml double cream
  • 1 vanilla pod – split & seeds scraped
  • 3 large egg yolks – free range
  • 100g golden caster sugar
  • 80g amaretti biscuits – broken into chunks
  • sunflower oil
Cranberry Syrup
  • 100g golden caster sugar
  • 2 tbsp Spanish brandy
  • 100g fresh cranberries (frozen work OK)

Magno brandy


Take an appropriate sized bowl and add the alco-fruit. Pop into your micro for around 3 minutes, set on high. Remove from the micro, stir, cool and cover with cling film. Allow to mascerate for 24-48 hours.

juiscy raisinscranbrriessultanas

For the ice cream

Add the spices to small saucepan and heat over a gentle flame for around 3 minutes, stirring two or three times until you start to pick up the fragrant aromas. Add the cream and vanilla seeds and increase the heat, bringing the infusion just to the boil and turn out off the heat.

Meanwhile whisk the egg yolks and sugar together until well combined. Whisk the infusion into the egg mixture and pour into a clean pan. Gently warm for five to ten minutes or so, stirring continuously until the mixture coats the back of a wooden spoon.

Pop the mixture  into a bowl or plastic container and allow to cool. Twink usually covers the container and puts it into the fridge overnight, which helps to infuse all of the flavours and give the melange that wonderful authentic TwinkleBerry flavour.

Take a chinoise (strainer) and pass the mixture into a clean bowl; cover and place into your freezer for three hours. Remove from the freezer every hour and stir in the frozen sides every hour until you have a smooth, thick mixture.

Take a 1 1/4 litre pudding bowl, brush with oil and line with cling film.

If you have left the fruit to mascerate long enough, it will have absorbed most all of the liquid, so don’t press the fruit to extract the liquid, just let it drain naturally. If no liquid runs from your sieve, then you have achieved total TwinkleBerry status!

Add the broken amaretti biscuits and orange zest to the mascerated fruit, then pour the contents into your ice cream mixture. Mix in thoroughly ( don’t worry if it looks runny), then pour into your lined pudding bowl. Cover – then place into your freezer and leave for at least 24 hours.

While you have got some spare time you can make the Cranberry Syrup. Place a small pan over a low heat and add the sugar, brandy and cranberries and heat gently until it the sugar dissolves, gently simmer for a couple of minutes. Remove from the heat and allow to cool completely.

Take the ice cream out of your freezer for around 15 – 20 minutes before you are ready to serve and pop it in your fridge or leave out if your kitchen isn’t too hot; this allows the edges to soften a little and this will help your ice cream to come out of the bowl more easily. Place a serving plate over the bowl and holding firmly, flip it over 180oC and the ice cream should slide out neatly, ready to serve. Gently remove the cling film and spoon over the cranberry syrup to serve to your waiting guests.

Happy Holidays my friends ……….  Merry Christmas, Joyeaux Noel, Feliz Navidad, Buon Natale, ευτυχισμένα Χριστούγεννα, Milied kuntenti etc ……………….