Side Pannel
Blackberry Ice Cream-ii
Blackberry Ice Cream-ii
- Recipe Submitted by Fajitas on 07/12/2014
Category: Summer, Kids, Frozen
Ingredients List
- 2 cups (8 oz./250 g) blackberries, plus blackberries for garnish
- 1 1â„4 cups (10 fl. oz./310 ml) whole milk
- 1 1â„4 cups (10 fl. oz./310 ml) heavy cream
- Salt
- 4 egg yolks
- 3â„4 cup (6 oz./185 g) sugar
- 1 Tbs. cornstarch
- 1 tsp. vanilla extract
Directions
In a blender or food processor, process the blackberries to a smooth puree. Strain the puree through a fine-mesh sieve set over a bowl, pushing on the solids with the back of a spoon to remove as much of the juice as possible. Cover and refrigerate until ready to use. Discard the seeds left in the sieve.
In a heavy saucepan over medium-high heat, combine the milk, cream and a pinch of salt. Bring to a simmer, then remove from the heat.
In a large bowl, whisk together the egg yolks and sugar until combined. In a small bowl, stir together the cornstarch and 1 Tbs. water.
Gradually pour the hot milk mixture into the yolk mixture, whisking constantly. Return the mixture to the same saucepan, place over medium-low heat and whisk in the cornstarch mixture. Continue to cook, stirring slowly and constantly with a wooden spoon, until the custard thickens and leaves a path on the back of the spoon when a finger is drawn across it, about 5 minutes; do not allow to boil. Pour the custard through a medium-mesh sieve set over a clean bowl and stir in the vanilla. Refrigerate the custard until cold, at least 1 hour or up to overnight.
When ready to freeze, stir the puree into the custard. Pour the mixture into an ice cream maker and freeze according to the manufacturer”™s instructions. Transfer to a container, cover and freeze until firm, at least 4 hours or up to 3 days. Makes about 1 quart (1 l) .
In a heavy saucepan over medium-high heat, combine the milk, cream and a pinch of salt. Bring to a simmer, then remove from the heat.
In a large bowl, whisk together the egg yolks and sugar until combined. In a small bowl, stir together the cornstarch and 1 Tbs. water.
Gradually pour the hot milk mixture into the yolk mixture, whisking constantly. Return the mixture to the same saucepan, place over medium-low heat and whisk in the cornstarch mixture. Continue to cook, stirring slowly and constantly with a wooden spoon, until the custard thickens and leaves a path on the back of the spoon when a finger is drawn across it, about 5 minutes; do not allow to boil. Pour the custard through a medium-mesh sieve set over a clean bowl and stir in the vanilla. Refrigerate the custard until cold, at least 1 hour or up to overnight.
When ready to freeze, stir the puree into the custard. Pour the mixture into an ice cream maker and freeze according to the manufacturer”™s instructions. Transfer to a container, cover and freeze until firm, at least 4 hours or up to 3 days. Makes about 1 quart (1 l) .
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
