I’ll never understand the weather anymore. While winter took its time hanging around, summer cut spring short and brought on the heat and humidity pretty quickly. The upside to the temperature rise was that it offered a great excuse to make some ice cream (not that I ever need a reason or an excuse). I went with a blackberry ice cream, even though blackberries aren’t in season — they should be ready next month or so. I’ll definitely be making some more of this with fresh blackberries then, because this recipe was really rich and creamy.
Blackberry Ice Cream (From Caleigh’s Kitchen)
- 1 1/2 cups milk (preferably whole milk)
- 2 eggs
- 2 egg yolks
- 1 1/2 cups sugar
- 1 1/4 cups heavy cream
- 1 pint fresh blackberries
- Juice from 1/2 lemon (about 1 1/2 to 2 Tbsp)
- 1 tsp vanilla extract
In a medium bowl, stir together blackberries, lemon juice, and 3/4 cup sugar. Cover and refrigerate for at least 2 hours (the more time it sits, the more flavor you’ll get).
Heat milk in a saucepan over low heat, stirring constantly. Bring it to just simmering.
Temper the eggs: whisk in 1/4 cup of the hot milk into the egg mixture. Then pour the egg mixture into the saucepan with the rest of the milk.
Heat milk and eggs on a low setting, stirring constantly, until the mixture thickens enough that it coats the back of a spoon (about 5 minutes).
Pour into a mixing bowl and stir in the heavy cream and vanilla extract.
Cover and refrigerate until mixture has cooled (about 1 hour).
Take the blackberry mixture out when you’re ready and try to mash up the blackberries as much as possible. Then stir the blackberries into the cream mixture. Pour it all in an ice cream maker and follow directions, or put the ice cream into the freezer, taking it out every hour or so to stir.