Wednesday, September 4, 2013

blackberry ice cream

Considering I have this 'ere food blog, it should come as no surprise that I enjoy making public service announcements about food.  Last week, when one of the local grocery stores had blackberries and raspberries on sale for $1 for a 6 ounce pack?  Well, I'm fairly certain I informed everyone of my acquaintance.  

What to do with the end of blackberry & raspberry season but to make the most of it.  This ice cream, as you might've guessed, is the "most of it."

This ice cream base is incredibly creamy, and the blackberries lend it an intensely fresh flavor.   My 11-year-old sister Mia may have replied with her classic, "Ew!" when I mentioned the flavor to her, but you can't trust her:  she certainly didn't try it else she would have realized it tastes like late summer by the spoonful.

1 cup whole milk
1 1/2 cups granulated sugar
2 cups heavy whipping cream
4 large egg yolks
1 teaspoon vanilla extract
2 cups fresh blackberries, pureed (about three to four 6-ounce containers; see recipe for further details)
1 tablespoon lemon juice

  1. Add blackberries to a food processor or blender and process until liquid.  Measure out 2 cups of this "puree" and add 1 tablespoon lemon juice to it.  Note:  I found it took a little less than four of the 6-ounce containers to make two cups.
  2. In a large saucepan, combine whole milk and sugar.  Set over medium-low heat and gently warm, stirring occasionally, until bubbles just begin to form at the edges (right before you are "scalding" the milk).
  3. While the milk is warming, pour cream into a large bowl and place a mesh strainer over the top of the bowl.
  4. Also on your "to do" list while your milk is warming:  whisk egg yolks in a medium-sized bowl with the vanilla extract until smooth.  When milk is warm, slowly whisk it into the egg yolk-vanilla mixture.  Whisk until mixture is smooth.
  5. Pour your yolk-vanilla-milk mixture back into your medium saucepan and set over medium heat again. Stirring constantly this time, heat until mixture thickens up a little bit, about 6 to 8 minutes.  The mixture should "coat the back of the spoon," but that doesn't mean it has to reach thick custard- or pudding-like consistency; it just means it needs to thicken.
  6. Pour yolk-vanilla-milk mixture through the mesh strainer and into the heavy cream.  Stir to combine.  Add blackberry-lemon mixture to the ice cream base and again stir to combine.  Refrigerate for at least 3 to 4 hours until the mixture is completely chilled; I recommend chilling overnight and churning the next day.
  7. Churn according to your ice cream manufacturer's instructions.  Freeze and enjoy!
Notes:  I think that you could strain the seeds out of your blackberry puree by passing it through a fine mesh strainer.  I personally liked it with a little crunch from the seeds, but Nick told me that I should make it without the seeds next time 'round.

Adapted from White on Rice Couple.

No comments :

Post a Comment