- 2 cups fresh blackberries washed and drained
- 2 tablespoons sugar
- 1 3/4 cups heavy cream
- 1 cup 2% milk
- 1/2 cup sugar
- 5 egg yolks
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chopped
Blackberry Puree
Place blackberries and 2 tablespoons sugar in a skillet or saucepan. Cook over medium heat to release the juices. Simmer until juices reduce slightly, about 5-7 minutes. Remove from heat and pour into a food mill to remove the seeds, but preserve the pulp and juices. A fine mesh strainer can be used as well. Cover blackberry puree with plastic wrap and chill overnight.
Ice Cream Custard
In a medium-size saucepan add cream, milk, 1/4 cup of the sugar and salt. Heat over medium/low heat until steaming. Whisk egg yolks and slowly add the remaining 1/4 cup sugar. When the cream mixture is hot and steaming, slowly pour a small amount of the hot cream mixture into the egg yolk mixture stirring constantly. Continue to add at least 1/2 of the hot cream mixture. Slowly pour the egg/cream mixture back into the pan and cook over low heat until the mixture coats the back of a spoon. Stirring constantly with a wooden spoon. Remove from heat and pour into a bowl. Cover and chill completely overnight.
Churn Puree and Custard
When both mixtures have chilled, stir the blackberry puree into the ice cream mixture. Mix well otherwise the ice cream will be darker/lighter in color. Pour mixed liquid. into an ice cream maker and freeze according to manufacturer's directions. Add chopped chocolate the last 5 minutes of mixing. Makes 1 quart of ice cream.
Calories: 369kcal | Carbohydrates: 28g | Protein: 10g | Fat: 27g | Sodium: 113mg | Potassium: 213mg | Fiber: 3g | Sugar: 23g