Last summer, I made my first attempt at blackberry ice cream. Homemade blackberry ice cream. Lucky me…I just happened to have an ice cream maker that I’d received for a wedding gift several years back. Of course, I’d never taken it out of the box, but that’s beside the point. The first attempt at ice cream turned out well. Unfortunately, I didn’t photograph it…therefore, I didn’t blog about it. Truth be told, maybe that was a good thing. Because it gave me something to do this Memorial Day weekend. You know, gave me an excuse to make and eat some stinking good ice cream.
Truth is, it wasn’t terribly hard to make. And remember, if I can make it, anyone can make it.
blackberry ice cream
2 pints fresh blackberries
juice of 1/2 lemon
1/4 cup sugar
1 1/2 cups half & half
1 cup sugar
5 large egg yolks
1 1/2 cups heavy cream
fine mesh strainer
ice cream maker
Add blackberries to medium saucepan, adding 1/4 cup sugar and juice of 1/2 lemon. Cover and cook over low heat for 20-25 minutes.
Drain using the fine mesh strainer, pressing the berries until as much juice as possible has been extracted. Set juice aside.
Next, heat half & half and the remaining 1 cup sugar in a separate sauce pan over low heat. Turn heat off once mixture is totally heated through.
In a separate bowl, add heavy cream. Set aside.
Beat egg yolks until yolks are pale yellow and slightly thick. Temper the yolks by drizzling 1 1/2 cups of half and half/sugar mixture, whisking constantly. Next, pour the egg/half & half mixture back into the saucepan with the rest of the half & half mixture. Cook over low to medium-low heat until the mixture is thick. Stirring constantly. No really, keep stirring.
Drain the custard mix using the fine mesh strainer. Pour into the heavy cream. Stir to combine.
Add blackberry juice to the cream/custard mixture and stir well.
Chill mixture completely, then follow your ice cream maker instructions.