This fabulous blackberry ice cream includes sour cream, which adds a subtle tang to the blackberry flavor. And look at the color.
- 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.