This is a print preview of "blackberry ice cream" recipe.

blackberry ice cream Recipe
by Chez la mere

blackberry ice cream
Rating: 4/5
Avg. 4/5 1 vote
  Canada Canadian
  Servings: 1

Ingredients

  • 2 pints fresh blackberries
  • Juice of 1/2 lemon
  • 1/4 cup sugar
  • 1 1/2 cups half-and-half
  • 1 cup sugar
  • 5 large egg yolks
  • 1 1/2 cups heavy cream

Directions

  1. Add blackberries to a medium saucepan with 1/4 cup sugar and lemon juice. Cook over low heat, covered, for 20 to 25 minutes. Drain using a fine mesh strainer, pressing berries to extract as much juice/puree as possible. Set aside.
  2. Heat half-and-half and 1 cup sugar in a separate saucepan over low heat. Turn off heat when mixture is totally heated.
  3. Add heavy cream to a separate bowl.
  4. Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick.
  5. Temper the egg yolks by slowly drizzling in 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly. Drain custard using a fine mesh strainer, then pour into the bowl with the cream. Stir to combine.
  6. Add blackberry juice/puree to the cream/custard mixture and stir. Chill mixture completely, then freeze in an ice cream maker until thick. Place container in freezer to harden for an additional two hours.