Delicious Blackberry Ice Cream
Provided by: The Pioneer Woman
There's no such thing as bad homemade ice cream. I make it every year to accompany the cobblers and pies that guests bring to our gathering. But there's something extra decadent about homemade blackberry ice cream---from the purple color to the nice contrasting tartness, it's completely addictive from the very first bite.
- 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.
- Sinful variation: Stir in semi-sweet chocolate chunks before freezing. Delicious!
- NOTE: Make up to 48 hours in advance. Cover tightly with plastic wrap and keep in the freezer to harden.