thepioneerwoman2.7
Blackberry Ice Cream, Part 1
I made this delicious delight last summer, lost the photos on my gargantuan (at the time) hard drive, and never got to post it.
👥 12 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 2h🔥 Cook: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●strainer
- ●pan
- ●stove
- ●bowl
📝 Preparation Steps
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
Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into the 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.
4
Add heavy cream to a separate bowl. Drain custard using a fine mesh strainer, then pour into the bowl with the heavy cream. Stir to combine. Add blackberry juice/puree to the cream/custard mixture and stir.
5
Chill mixture completely, then freeze in an ice cream maker until thick. Place container in freezer to harden for an additional two hours.
6
Evil variation: Stir in semi-sweet chocolate chunks before freezing. Delicious!
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