ICE CREAM - Blackberry Ice Cream, Part 1

By Aemelia

Ingredients

• 2 pints fresh blackberries
• Juice of 1/2 lemon
• 1/4 cup sugar
• 1 1/2 cups half-and-half
• 1 cup sugar
• 5 large egg yolks
• 1 1/2 cups heavy cream

Details

Servings 12
Adapted from thepioneerwoman.com

Preparation

Step 1

Add blackberries to a medium saucepan with 1/4 cup sugar and lemon juice. Cook over low heat, covered, for 20 to 25 minutes. Drain using a fine mesh strainer, pressing berries to extract as much juice/puree as possible. Set aside.

Heat half-and-half and 1 cup sugar in a separate saucepan over low heat. Turn off heat when mixture is totally heated.

Add heavy cream to a separate bowl.

Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick.

Temper the egg yolks by slowly drizzling in 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly. Drain custard using a fine mesh strainer, then pour into the bowl with the cream. Stir to combine.

Add blackberry juice/puree to the cream/custard mixture and stir. Chill mixture completely, then freeze in an ice cream maker until thick. Place container in freezer to harden for an additional two hours.

Evil Variation: Stir in semi-sweet chocolate chunks before freezing. Delicious!