Blackberry Ice Cream

 

Blackberry Ice Cream and Bowls Full Of Memories

During the warm, nostalgic summer days when I was a child, my barefoot siblings and I would hike all over our farm gathering bowls and handfuls of the dark, tender fruit, staining our hands, feet, and faces with red and purple juice. We ignored the scratched arms and torn tee-shirts from the briars.

Those berries…they were worth it.

Right now, we’re taking orders for organic blackberries, big as your thumb and twice as pretty. The farm where they come from is small, so there never seem to be enough berries to go ’round.

Place your order now to get in on the special – before we run out. Cause we always do.

Homemade Blackberry Ice Cream

Ingredients

2 pints fresh blackberries

juice of 1/2 lemon

1 1/2 cups half-and-half

5 large egg yolks

1 1/2 cups heavy cream

1/2 to 2/3 cup of golden delicate maple syrup

Place your order for maple syrup and free range eggs here or sign up to be notified when we’re taking orders.

 

Directions

Add blackberries to a medium saucepan with the 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.

Heat half-and-half and maple in a separate saucepan over low heat. Turn off heat when mixture is totally heated.

Add heavy cream to a separate bowl.

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 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.

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.
Oh Yeah……

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *