We discovered a delicious blackberry ice cream recipe recently. It has been a good way for us to use our extra blackberries this summer.
Blackberry Ice Cream
(Makes 1/2 gallon)
6 egg yolks
2 c. sugar
2 qt. blackberries
4 c. heavy cream
2 c. milk
1/2 t. salt
Juice of two limes (we used lemon juice instead)
2 t. vanilla
In a medium bowl mix egg yolks and sugar. Set aside.
In a double boiler combine milk, cream, blackberries, and salt and cook over medium heat. Stir regularly until the temperature reaches 145 degrees. (We don't have a double boiler big enough, so we use a saucepan instead. You will need to stir it constantly if you don't use a double boiler, though.)
Remove from heat and mash the berries with a potato masher.
After mashing the berries, pour the mixture through a strainer. (I forgot to take a picture of this step.) Pour some of the hot mixture into the egg yolk mixture and stir until thoroughly combined.
Combine both mixtures in the double boiler and return to stove.
Whisk constantly until the mixture reaches 165-170 degrees.
Remove from heat and add lime juice and vanilla. Transfer to a new container to cool. Cool in refrigerator overnight, then churn in an ice cream freezer. Move to freezer to firm.
Making peach pie filling
