Extraordinary Blackberry Ice Cream
 
 
A brilliantly colored, slightly tart, blackberry ice cream
Author:
Recipe type: Ice Cream
Ingredients
  • 2 pints or 16oz of fresh blackberries
  • Juice ½ lemon
  • ¼ cup sugar
  • 1½ cups half-and-half
  • 1 cup sugar
  • 4-5 large egg yolks
  • 1½ cups heavy cream
  • ½ teaspoon vanilla
Instructions
  1. Rinse berries. Place in medium saucepan with ¼ cup sugar and lemon juice. Cook over low to medium-low heat until berries break down and liquid becomes slightly syrupy. Place a fine mesh strainer over large mixing bowl. Pour berry juice into strainer. With a wooden spoon or plastic spatula, press berries until all the juice is extracted. Discard remaining berry pulp and seeds. If you wish to remove more seeds from the strained juice, run juice through a strainer again lined with a coffee filter.
  2. To the berry juice, 1½ cups heavy cream and vanilla. Whisk to combine. Set aside.
  3. Separate eggs placing yolks into a medium mixing bowl. Store left over egg whites for another use. Using a whisk or hand mixer, beat the yolks until they become lightly colored and slightly thickened. Set aside.
  4. In a medium saucepan, mix together 1½ cups half-and-half and 1 cup sugar. Continue to stir until the sugar is dissolved and the mixture is heated through. Remove from heat.
  5. To the egg yolks, very slowly ladle 1½ cups of the heated half-and-half mix, whisking continuously. Once it's all incorporated, pour the egg mixture back into the saucepan with the remaining half-and-half/sugar mixture. Return to the heat and, stirring continuously, cook over low to low-medium heat until the mixture begins to bubble and thicken. (If the cooked egg mix has tiny bits of cooked egg, you can run the egg mix through a strainer to remove them.)
  6. Remove the egg mixture from heat. Pour into bowl with cream and berry juice. Whisk until combined.
  7. Chill the ice cream mixture in the refrigerator for two hours, or until it is completely cold.
  8. Add the chilled mixture to the ice cream maker, and freeze according to manufacturer's directions.
  9. Transfer the ice cream to a plastic container with a lid. Freeze for two hours to ripen the ice cream.
Notes
Once the ice cream has processed in the ice cream maker for 15-20 minutes, you can add goodies like mini semi-sweet chocolate chips, chocolate fudge, or chopped pecans.
Nutrition Information
Serving size: 6 Calories: 3183 Fat: 197g Saturated fat: 116g Unsaturated fat: 70g Trans fat: 0g Carbohydrates: 338g Sugar: 280g Sodium: 331mg Fiber: 32g Protein: 39g Cholesterol: 1453mg
Recipe by At Mimi's Table at https://atmimistable.com/extraordinary-blackberry-ice-cream/