Ice Cream…..yes please. Love it. In all my years, I have only known 2 people who told me they didn’t like ice cream. We are no longer friends. Just kidding. So I’ve mentioned Tillamook ice cream in previous posts. When I toured the Tillamook plant in Tillamook, Oregon, a few months ago, I had a scoop of the Wild Mountain Blackberry ice cream. I wanted to march back to the production area where they make ice cream, and jump into a huge tank of this stuff. It was so good. I know there are a few stores in my area that carry Tillamook ice cream, so I was so excited to buy some. But ohhh, big sigh…..I haven’t been able to find this particular flavor. Sooooooo, I made my own. I must say, it’s every bit as good…..sorry Tillamook.
Blackberries are delicious and their flavor is very pronounced…blackberry ice cream can have a more subtle taste, but it smells incredible. I would happily dab a little bit behind each ear! hahahahah. I love this stuff. Now, you can use frozen blackberries, but fresh is so much better.
Blackberry Ice Cream
2 cups fresh blackberries
1 1/4 cups sugar
juice of half a lime
1 1/4 cups half-and-half
1/4 cup whole milk, NOT non fat…I mean, whats the point when you’re using all that cream, right? 🙂
5 egg yolks
1 1/2 cups heavy cream
In a sauce pan, mix the blackberries, lime juice and ¼ cup of the sugar together. Just heat long enough to break up the berries. Use a potato masher or fork, to help. Remove from heat. At this point, if you dont like the little seeds in blackberries, you can strain the juice/syrup from your berries, or you can use all of the berries, seeds and all, which is what I prefer. All those bits of fruit….yum. If you’re going to strain the fruit, just press the berries against the strainer to extract as much juice as you can. Set aside.
In another saucepan, whisk the egg yolks and the remaining 1 cup of sugar together, into a paste. Whisk in the half and half and milk and cook on medium heat, STIRRING CONSTANTLY, until slightly thickened. If you see bits of egg, be sure to strain the mixture into a bowl. You don’t need scrambled eggs in your ice ceam. Allow to cool slightly.
In a large bowl, mix the berries (or juice), heavy cream and egg/half and half mixture together. Cover and chill overnight. It has to be really cold. When ready, stir your mixture and pour it into an ice cream maker. Let it churn according to ice cream maker directions. Scoop thick mixture into a freezer proof container and freeze for at least 4 hours. Don’t forget to lick the ice cream paddle. 🙂