I'm not even big on berry ice creams. Pure chocolate is my favorite, or vanilla flavored with chocolate. But this one was wonderfully creamy, and had that great blackberry taste without the pucker you can get from eating the fruit plain. It even won over Joe, who prefers coffee or peanut butter cup ice creams. Maybe you could drizzle some fudge sauce on top, Jacob?
This post was submitted to Sweets for a Saturday.
I essentially kept the recipe the same, except I pureed the macerated blackberries and strained them before adding to the ice cream base. I did add chunks of blackberries for aesthetics at the end, but didn't want to add them all whole as the recipe seems to suggest.
Blackberry Ice Cream
1 1⁄2 cups whole milk
2 egg yolks
1 1⁄2 cups sugar
1 1⁄4 cup heavy cream
1 pint fresh blackberries
Juice of 1⁄2 lemon
1. Place milk in the top of a double boiler and bring just to a simmer over gently boiling water over medium heat.
2. Meanwhile, whisk together eggs, egg yolks, and 3/4 cup of the sugar in a mixing bowl. Lightly whisk 1/4 cup of the hot milk into egg mixture, then whisk egg mixture into remaining milk in top of double boiler. Cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of a spoon, about 15 minutes.
3. Transfer mixture to a mixing bowl; stir in 1 1/4 cups heavy cream; refrigerate until cold.
4. Combine blackberries, remaining sugar, and lemon juice in a mixing bowl. (Add more sugar if berries are tart.) Cover and refrigerate for 2 hours.
5. Stir into cream base and pour into an ice cream maker. Process according to manufacturer's directions. If desired, just before mixture is set, add 1 cup halved fresh blackberries.