Blackberry Ice Cream
1 pint / about 2 cups fresh blackberries
1/4 cup confectioners’ sugar
1 cup heavy cream
2 1/2 cups whole milk
2 teaspoons vanilla
¾ cup sugar
4 large egg yolks
In saucepan heat blackberries, confectioners’ sugar and 2 tablespoons water over medium heat. Smash down blackberries as they cook, until the mixture is bubbling and berries are broken down (1-2 minutes total). Remove from heat, strain berry mixture to remove seeds.
In a heavy saucepan, heat milk, cream, sugar and vanilla. In a separate bowl, mix yolks very well. Once milk is hot, add a small amount of milk mixture to eggs in a thin stream, while mixing to temper eggs. Add more of the hot milk mixture until you’ve added about 2 cups while whisking. Add egg mixture to the rest of the hot milk. Stir the custard mixture constantly over medium heat for about 5-6 minutes until it just thickens.
Combine blackberry and custard mixture and chill until very cold (about 3 hours in the refrigerator*).
Process through an ice cream maker according to the manufacturer’s instructions. Store in a covered container in the freezer for at least 3 hours to harden.
Pictured with Natural Magic Shell Chocolate Topping
*With home ice cream makers, the colder the mixture is going into the machine, the less chance there is of forming ice crystals as the everything cools faster. A longer time in the machine means some simultaneous melting as it is freezing – a process that causes crystals.
