A few years ago I bought an ice cream maker, because well, why not? We haven’t had a chance to use it yet this year but since it is Jesse’s birthday this week we decided to freeze it up and make some ice cream.
I don’t know if you know how the newer ice cream makers work, but you have to freeze the bowl for about 24 hours before you can use it. So I put it in the freezer yesterday which means it will be perfect for making some ice cream this afternoon.
Jesse’s birthday isn’t until Wednesday, but tomorrow is my first day at my new job and so I thought I would spend my last day off doing a little cooking and baking for blogs! :)
This blackberry ice cream recipe is straight from The Pioneer Woman’s website, and it is so yummy!! It was the first recipe we tried in our ice cream maker and it’s still my favorite.
Gather all your ingredients:
- 2 Pints of blackberries (I used frozen, but I would recommend fresh)
- Juice from 1/2 lemon
- 1-1/4 cup sugar
- 1-1/2 cups Half & Half
- 5 Egg Yolks
- 1-1/2 cups Heavy Cream
Grab a large pot and pour in the blackberries with 1/4 cup of sugar and the lemon juice. Turn your burner onto medium-low heat and begin to cook them down. Since I used frozen berries it took almost twice as long to get them to a syrupy state – and keep in mind the frozen berries will taste slightly different than fresh blackberries.
They’ll start to cook down a little, so just stir them around every so often. And don’t be like me and use a wooden spoon, because now my spoon is purple.
Once they have cooked down, about 20 minutes, and are syrupy then remove them from the burner and set aside to cool. The berries don’t need to cool all the way down to room temperature but you also don’t want to pour the heavy cream in when the pan is still hot.
So while that pan is cooling, grab a smaller pan and start warming up the remaining sugar and the half and half on medium-low heat. You want it to be warm all the way through without scorching it. It will sort of turn an off-white cream color, and that’s when you know it’s good.
Whip the 5 egg yolks until nice and smooth – then begin to temper them. By tempering the eggs you’re allowing the eggs to slowly rise to the temperature of the cream. This prevents them from becoming scrambled eggs in your ice cream! YUCK! So as you whisk your eggs, grab a 1/4 measuring cup (or whatever you want) and scoop a little of the cream and sugar mix, then slowly drizzle it into the eggs. I usually do this 2-3 times because I don’t think it can hurt anything and I always like to triple check that my eggs are tempered enough!
Then pour your tempered eggs into the sugar/cream mixture and continue to whisk. Keep your burner on medium-low and let the mixture get a little foamy and thicken up a bit. Then you can remove them from the burner.
Now comes the fun part … not really. It’s time to strain your blackberries because you want all the juice but none of the pulp or seeds. Set a strainer over a large bowl and then SLOWLY, and I repeat, SLOWLY pour the berries through the strainer. I emphasize slowly because even though you think you can pour it into the strainer without splattering it everywhere, think again. Even though I poured slowly I ended up with purple spots all over the counter, the fridge, the stove top, and my clothes.
Pour your heavy cream into the bowl with the blackberry juice and give it a stir.
Pour the egg/sugar mixture in with the blackberry juice and stir it around. Cover your bowl and place it into the fridge to cool down. It’s important to cool the mixture because otherwise it won’t work right when you add it to your ice cream maker. This takes just a few hours or less depending on your fridge.
When your blackberry mixture is cooled down, pour it into your ice cream maker and follow your ice cream maker manual. Mine takes about 30 minutes to work, but then at that point I really am only getting soft serve ice cream. To get a better consistency I put the ice cream in a freezable container and let it freeze up for several hours or overnight.
Now it’s ready to serve! You can also add chocolate chips to this recipe and just add those into the mixture right before you put the mixture into the freezer to firm up. It’s a perfect combination!
The Pioneer Woman has several other ice cream flavors that I would like to try out so check back for those!! :)
Here is the original recipe: http://thepioneerwoman.com/cooking/2009/07/blackberry-ice-cream-part-1/