Cook it :: Blackberry Ice Cream

We still have loads of blackberries.  And I think we all know that I am a tiny bit obsessed with making ice cream...

So naturally I made blackberry ice cream.

It's really good.  Creamy, delicious, and so perfect for the end of summer.  Love it!  Go out right now and pick blackberries.  They are growing everywhere.  In Seattle right now the heat is going to make them juicy and delicious.  Pick them.  Immediately.


Blackberry Ice Cream

1 1/2 cups whole milk

1 1/4 cup heavy cream

1/4 teaspoon sea salt

1/2 cup sugar

2 tablespoons light corn syrup

1/2 teaspoon vanilla

2 cups blackberries

2 egg yolks

Place blackberries in a food processor and pulse until berries are completely juiced.  Strain through a colander or cheese cloth until it renders 2/3 cup blackberry juice.

Fill a large bowl half full of ice and water and set aside.  In a smaller bowl, that will fit into the ice bath bowl, whisk two egg yolks to just break the yolks.  

In a 3 quart saucepan combine remaining milk, cream, sugar and corn syrup and bring to a boil over medium heat.  Whisk at a rolling boil for four minutes.  Remove from heat and whisk in salt, raspberries and vanilla.  Scoop 1/4 cup of hot berry mixture and quickly whisk into egg yolks.  Repeat until egg yolks are integrated.  Pour remaining berry mixture into egg yolk bowl and whisk to combine all ingredients.  Place bowl into ice water bath and let mixture cool completely.  Do not stir.  

When cooled, pour mixture into ice cream maker.  Let spin until thick and creamy (about 25 minutes).  Pack into an airtight container and freeze at least four hours.