I made this ice cream for dessert today. It was so good. I didn’t have my glasses on and added more sugar than was called for. It would not set up well in the ice cream freezer, but I think it was because of the increased sugar. I should know by now that I can’t cook without my glasses.
2 pints fresh blackberries
1 ¼ cups sugar
Juice of ½ lemon
1 ½ cups half and half
5 egg yolks
1 ½ cups heavy cream
4 ounces semisweet chocolate
Combine the blackberries, ¼ cup of the sugar, and the lemon juice in a saucepan. Cook over low heat for about 20 minutes, or until the blackberries are broken down and syrupy.
Pour the mixture into a bowl through a fine mesh strainer.
Using a whisk or spoon, force out as much of the deep purple liquid as you can, then set it aside to cool. Discard the blackberry pulp and seeds.
Heat the half–and–half and the remaining 1 cup sugar in a saucepan over medium-low heat.
Using a whisk, beat the egg yolks until pale yellow and thick.
Temper the egg yolks by splashing a very small amount of the warm cream into the yolks, whisking constantly.
Pour the tempered yolks into the saucepan…then cook over medium low heat until thick, stirring constantly, about 5 minutes.
Pour the heavy cream into the bowl with the berries. Then pour in the custard mixture and stir to combine.
Freeze the mixture according to directions.
Chop the chocolate into chunks and stir it into the ice cream. Transfer to a freezer safe container and allow to harden for several hours or overnight.
It was so warm today –in the 80’s and this tasted like summer!!!!