Before I get to this Blackberry Ice-Cream, I would really appreciate it if you could pop over to a site and give my Korean Spicy Tenderstem Broccoli recipe a vote! The winner gets a trip to Paris, my absolute favourite place. Here’s the link:
Blackberries may not be in season just yet but this Blackberry Ice-Cream is definitely worth keeping in your back pocket for Autumn. Or just use the ones in from the supermarket that have been shipped from Mexico! That way you can enjoy this ice-cream for the rest of the summer heat. Apples and blackberries are often spotted canoodling together, hanging out in nightclubs, chilling at the beach, leaving the same hotel moments apart, that sort of thing, so this ice-cream would work really nicely with an apple pie or crumble for a lovely autumnal dessert. You’ll be blown away by the colour too and note in the recipe below, not a drop of colouring is used. When the blackness of the berries is diluted by the whiteness of the milk and cream mixture you are still left with this deep, dark purple.
Speaking of the recipe below, it gives instructions on how to make this ice-cream without a machine. I used my trusty nutribullet to blitz up the ice crystals every-so-often but a food processor or hand blender would work too. If you are using an ice-cream maker, just allow the blackberry custard to cool before pouring it into the machine. I’d probably pass it through a sieve first though.
- 3 egg yolks
- 200g caster sugar
- 250g blackberries
- juice from 1 lemon
- 200ml cream
- 400ml milk
- Beat the egg yolks and 100g of sugar together until smooth and light in colour and set aside.
- In a small saucepan, combine the blackberries, lemon juice and the remaining 100g of sugar and place over a high heat to stew and reduce.
- In a large saucepan, combine the milk and cream and place over a medium heat so it will start to steam but not boil.
- Once the cream is steaming, gradually pour it into the beaten yolks, whisking as you go and if you are forming an emulsion.
- Once the cream and yolks are incorporated, return the mixture to the pan and place over a medium-low heat to thicken. This should take about 20 minutes of constant stirring. You'll know it's done when it coats the back of a wooden spoon.
- Once the blackberries have burst and the juice has reduced to a thick syrupy consistency, take them off the heat.
- Pour the blackberries into the cream and allow to cool down to room temperature.
- Pour the mixture into a freezer proof container and freeze for at least an hour or until it starts to get icy.
- Once icy/slushy, pour the mixture into a blender or food processor and blitz until smooth.
- Return to the freezer and freeze for at least another hour and blitz at least one more time.
- The last time you blitz the mixture, pass it through the sieve before freezing and keep it in the freezer until serving.