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The first thing you need to do is prepare your blackberries by washing them under cool water and removing any small green stems that might still be attached to the fruit. Place the berries into a small saucepan and add half a cup of the sugar along with the tablespoon of lemon juice to help release the natural juices. Turn the heat to medium and stir the berries constantly for about ten minutes until they break down and become a thick and bubbly purple sauce. Once the berries are soft you should use a fine mesh strainer to push the mixture through into a clean bowl so you can remove all the tiny seeds. This step is very important because it ensures your ice cream is silky smooth and does not have any crunchy bits that might get stuck in your teeth later.
While your blackberry sauce is cooling down in the refrigerator you can start working on the creamy base of the ice cream by using a separate medium pot. Whisk the egg yolks with the remaining half cup of sugar in a bowl until the mixture looks pale yellow and slightly fluffy which takes about two minutes of fast whisking. In your pot combine the whole milk and the pinch of salt then heat it over medium flame until it just starts to simmer but do not let it reach a full boil. Slowly pour a little bit of the hot milk into the egg mixture while whisking constantly to warm up the eggs without cooking them too fast which is a process called tempering. After you have added about half of the milk you can pour the egg mixture back into the main pot with the rest of the milk.
Continue to cook this custard base on low heat while stirring with a wooden spoon until the liquid becomes thick enough to coat the back of the spoon. You will know it is ready when you can run your finger through the coating on the spoon and the line stays clear without the liquid running back together. At this point you should remove the pot from the heat and stir in the heavy whipping cream and the vanilla extract which will give it a rich and aromatic scent. Now it is time to combine your beautiful purple blackberry sauce with this warm cream mixture and stir them together until the color is a gorgeous and consistent shade of violet. Cover the bowl with plastic wrap and place it in the fridge for at least four hours or even overnight because the colder the base is the better it will churn.
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Once the mixture is completely cold you can pour it into your ice cream maker and follow the instructions provided by the manufacturer of your specific machine. Most machines take about twenty to thirty minutes to churn the liquid into a soft serve consistency that looks thick and luscious. If you do not have an ice cream machine you can pour the mixture into a shallow dish and put it in the freezer while stirring it every thirty minutes with a fork to break up ice crystals. After the churning is done transfer the soft ice cream into an airtight container and smooth out the top with a spatula. Place the container in the deepest part of your freezer for at least six hours so it can firm up into a scoopable texture. When you are ready to serve just let it sit on the counter for a few minutes to soften slightly and then enjoy your homemade creation.
Why This Recipe Is Special
This recipe is special because it uses fresh fruit which provides a level of vibrancy that you simply cannot get from artificial flavorings or syrups. Blackberries are packed with vitamins and antioxidants like vitamin C and fiber which makes this dessert feel a bit more nutritious than other sugary snacks. The use of real egg yolks and heavy cream creates a traditional custard style ice cream that is much more stable and rich than the quick versions made with just milk. Because you are making this at home you have the power to adjust the sugar levels if you prefer a more tart flavor or a very sweet treat. It is a wonderful way to connect with the seasons and appreciate the natural gifts of the earth while creating something that brings people together around the table. The deep purple hue is also entirely natural which means you are not consuming any synthetic food dyes that are often found in commercial berry ice creams.
Extra Tips for Better Taste
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