DessertJanuary 27, 2018
Blackberry Ice Cream
Homemade ice cream! Blackberries! Ladies and Gentlemen we have a winner!
This one is a fresh (or philly, or american) style ice cream, aka eggless. In my view, this style of ice cream has a lighter more refreshing taste than a custard based ice cream. The downside it also goes downhill faster in the freezer. You have about one week to finish it off. I am sure that is not a problem.
Mise en Place
Staples
- 1 sprigmint
- 1lemon, juiced
- 1/2 cupsugar
- 1/2 tspvanilla extract
- 1 tbshoney
Dairy
- 1 1/2 cupsheavy cream
- 1/2 cupwhole milk
Fruits
- 2 pintsblackberries
Equipment
- 1sauce pan
- 1ice cream maker
- 1chinos
- 1large mason jar
- 1stick blender
- 1container
Directions
- combine blackberies, sugar, lemon juice in sauce pan
- heat on medium low until juices flow and fruit breaks down
- turn off heat, let cool a bit
- evac berries to mason jar, blend with stick blender.
- push berry mix through chinos back into the pot
- add cream, milk, and mint sprig to pot, gently heat to 170 (or a bare simmer), stiring occasionally
- move mixture to a container and let cool
- once cool, put mixture into fridge overnight
- churn according to your ice cream makers directions