Directions: |
Directions:1. Before you start, make sure the canister of your ice cream freezer is frozen... at least 6 hours in the freezer
2. In a medium saucepan, combine the blackberries, lemon juice and 1/4 c sugar over medium-high heat. Cook, stirring frequently, until the sugar has dissolved and the blackberries have broken down and released their juices, about 5-7 minutes. Remove from heat and set aside to cool. Strain blackberry mixture through fine-mesh strainer into a clean bowl. Using the back of a spoon to push out as much juice as possible. Reserve liquid and discard remaining solids.
3. In a medium bowl, whisk together the egg yolks and remaining sugar with 1/2 c heavy cream until frothy and light yellow. Set aside.
4. In a heavy saucepan, combine milk and 1/2 c heavy cream. Heat over medium heat until bubbles form around the edges. Whisk about 1/2 cup of this hot mixture into the egg mixture. Whisk the tempered egg mixture back into the saucepan with the hot milk/cream. Cook, stirring with a wooden spoon, until the mixture is thick and coats the spoon. (4-6 mins.) Do not let the custard boil. Strain the custard through a fine-mesh strainer into a clean bowl. Discard the remaining solids.
5. Add the blackberry liquid to the custard and stir to combine. Cover with plastic wrap, pressing the plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate 4 hours or up to 24 hours.
6. When you are ready to make the ice cream, pour the chilled custard into the canister of your ice cream maker and churn until mixture is nearly frozen and the consistency of whipped cream (20 minutes). Add the chopped chocolate and the alcohol (if using) and churn another 2 minutes. Transfer the ice cream to a container and place in freezer for 2-3 hours, until firm. |
This recipe for Blackberry-Chocolate Chip Ice Cream is from