This fabulous blackberry ice cream includes sour cream, which adds a subtle tang to the blackberry flavor. And look at the color.
Yield:1 1/2 Pints (12 servings)
Ingredients of Blackberry Ice Cream
2 pints fresh blackberries
1 1/4 cups sugar
Juice of 1/2 lemon
1 1/2 cups half-and-half
5 egg yolks
1 1/2 cups heavy cream
4 ounces semisweet chocolate
Direction of Blackberry Ice Cream
Combine blackberries, 1/4 cup sugar and lemon juice in a saucepan.
Cook over low heat until the blackberries are decomposed and syrupy, about 20 minutes. Pour the mixture into a bowl through a fine mesh colander.
Using a whisk or spoon, force in as much of the dark purple liquid as possible, then set it aside to cool.
Discard the blackberry pulp and seeds. Heat half and half and the rest of the cup of sugar in a saucepan over medium heat.
Using a whisk, beat the egg yolks until they are pale and thick. Temper the eggs by splashing a small amount of hot cream in the yolks, whisking constantly. Pour the soaked yolks into the pan, stirring gently.
Cook over medium-low heat until thickened, stirring constantly, about 5 minutes. Pour the heavy cream into the bowl with the berries, then pour the pastry cream and stir to combine.
Refrigerate this mixture until cool. Freeze the mixture according to the instructions of your ice cream maker.
When frozen, chop the chocolate into pieces and incorporate it into the ice cream. Transfer the ice cream to a freezer container and allow to harden for several hours or overnight.
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