| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 25g | 15g | 30g |
| sugars | fibre | protein | salt |
| 28g | 4g | 5g | 0.1g |
As soon as I say “Blackberry Ice Cream”, I bet your sweet tooth starts to twitch in anticipation. Well, mine certainly does. Born and raised in the heart of New York, I’ve been blessed with a vast and varied array of culinary influences, from the humble bagel cart in Brooklyn to the finest burger joints in Manhattan. And, just like the city that never sleeps, this recipe reflects the constantly evolving, diverse palates of this vibrant city. It’s a creamy fusion of delight melding sweet, fruity flavors with the luscious richness of cream, just like this magnificent metropolis blends different cultures to create something extraordinary. Picture this, if you will…
Culinary Roots and Richness
This Blackberry Ice Cream recipe mirrors my journey as a New York native and a stage actor. It’s a taste of the theatrical, combining contrasting flavors and textures in a heart-stealing performance. It’s the perfect dessert to serve after a robust, hearty entrée like New York Steak Au Poivre or a light, zesty Tossed Salad with Citrus Honey Vinaigrette. Either way, its versatility is as impressive as its flavor.
Health Benefits & Balancing Flavors
Now, let’s talk about the health benefits. Blackberries pack a powerful antioxidant punch while bringing a delicate sweetness that pairs beautifully with the golden richness of the custard base. Oh, and they’re also brimming with dietary fiber, vitamin C, and other essential nutrients. And then we have the cream and milk – an excellent source of calcium and protein. Combine these ingredients and what do you have? A balanced indulgence that tastes incredible and also gets a nod from the health-goddess within us.
All in all, this recipe is a love-sonnet to all food lovers out there. It’s not just about the ingredients at hand but also about the love, care, and thoughtfulness we put into every scoop. So, whet your palate, and get ready for a scoop of chill, creamy bliss that is a true celebration of life’s simple pleasures.
What You’ll Need
- 2 cups fresh blackberries
- 1 and 1/2 cups sugar
- 2 cups heavy cream
- 1 cup whole milk
- 5 large egg yolks
- 1 teaspoon pure vanilla extract
- Pinch of salt
Method
Step One
Start by placing the blackberries and 1/2 cup of sugar in a saucepan. Heat them over medium heat until the blackberries begin to soften and the sugar dissolves. This will usually take around 10 minutes. Remove from heat and let the mixture cool.
Step Two
Once the mixture has cooled, purée it in a blender or food processor until it’s smooth. Pass the puréed blackberries through a fine-mesh sieve to remove the seeds. Set this aside for later.
Step Three
In a separate saucepan, combine the heavy cream, milk, and 1 cup of sugar. Heat this over medium heat until the sugar dissolves. Remove from heat.
Step Four
In a separate bowl, whisk the egg yolks until they become creamy and a little bit frothy. Gradually pour the hot cream mixture into the egg yolks, whisking continuously to avoid curdling. After you’ve added all the cream, pour the mixture back into the saucepan.
Step Five
Heat this mixture over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. This usually takes around 10 minutes.
Step Six
Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl. Add the blackberry purée, vanilla extract, and the pinch of salt. Stir until everything is well mixed.
Step Seven
Cover the bowl and refrigerate until thoroughly chilled, at least 2 hours or overnight.
Step Eight
Once the mixture is chilled, churn it in an ice cream maker according to the manufacturer’s instructions. After churning, transfer the ice cream to an airtight container and freeze until firm, about 2 hours or overnight. Serve and enjoy your homemade blackberry ice cream.
