Fresh Blackberry Ice Cream
By Recipe developed for Sur La Table’s Cooking Classes
Fresh Blackberry Ice Cream
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 1 quart
- 3 cups fresh blackberries, or frozen when fresh are not in season
- 1 cup whole milk
- 1 cup granulated sugar, divided
- 2 cups heavy whipping cream, divided
- ¼ teaspoon kosher salt
- 5 egg yolks
- 1 teaspoon vanilla bean paste
- 1 tablespoon fresh lemon juice
When the market is bountiful with fresh blackberries, there is no better time to make a batch of this delicious ice cream. Plus, it contains fresh fruit, so you may be able to get away with an additional scoop!
Prepare an ice bath in large bowl, set aside. Place a 1 quart-size freezer safe container with a tight fitting lid in the freezer to chill.
Place blackberries in a blender and puree until smooth. Pass purée through a fine-mesh sieve into a medium bowl, set aside.
In a medium saucepan over medium heat, combine the milk, ½ cup sugar, ½ cup of cream and salt; bring just to a simmer and remove from heat. Place the remaining cream in a large bowl, set a fine-mesh sieve over the bowl, set aside.
In a medium bowl add the egg yolks, remaining ½ cup sugar and vanilla; whisk to thoroughly combine. Using a whisk, constantly stir and slowly add warm milk mixture into the egg yolks. Transfer the mixture back into the saucepan.
Place the saucepan on the stove over medium heat. Using a silicone spatula and scraping the bottom as you stir, heat the mixture until it thickens and reaches 175°F on an instant-read thermometer and coats the back of a spoon, about 5 minutes. (Do not allow the mixture to boil or the eggs will scramble.)
Remove the saucepan from the stove, still stirring constantly, and pour mixture through the fine-mesh sieve set over the bowl of remaining cream. Place warm custard over prepared ice bath. Add blackberry puree and lemon juice; stirring occasionally until cold. Pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. Transfer ice cream to chilled container. Freeze for about 2 hours or until ice cream is firm enough to scoop.
Prepare an ice bath in large bowl, set aside. Place a 1 quart-size freezer safe container with a tight fitting lid in the freezer to chill.
Place blackberries in a blender and puree until smooth. Pass purée through a fine-mesh sieve into a medium bowl, set aside.
In a medium saucepan over medium heat, combine the milk, ½ cup sugar, ½ cup of cream and salt; bring just to a simmer and remove from heat. Place the remaining cream in a large bowl, set a fine-mesh sieve over the bowl, set aside.
In a medium bowl add the egg yolks, remaining ½ cup sugar and vanilla; whisk to thoroughly combine. Using a whisk, constantly stir and slowly add warm milk mixture into the egg yolks. Transfer the mixture back into the saucepan.
Place the saucepan on the stove over medium heat. Using a silicone spatula and scraping the bottom as you stir, heat the mixture until it thickens and reaches 175°F on an instant-read thermometer and coats the back of a spoon, about 5 minutes. (Do not allow the mixture to boil or the eggs will scramble.)
Remove the saucepan from the stove, still stirring constantly, and pour mixture through the fine-mesh sieve set over the bowl of remaining cream. Place warm custard over prepared ice bath. Add blackberry puree and lemon juice; stirring occasionally until cold. Pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. Transfer ice cream to chilled container. Freeze for about 2 hours or until ice cream is firm enough to scoop.