Blackberry Chip Ice Cream
Serves: 3
Jadyn Kohler
1 January 1970
Based on User reviews:
42
Spice
51
Sweetness
58
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Combine the blackberries, 1/4 cup of the sugar and the lemon juice in a saucepan
3
Cook over low heat until the blackberries are broken down and syrupy, about 20 minutes
4
Pour the mixture into a bowl through a fine mesh strainer
5
Using a whisk or spoon, force out as much of the deep purple liquid as you can, and then set it aside to cool
6
Discard the blackberry pulp and seeds
7
Heat the half-and-half and remaining 1 cup sugar in a saucepan over medium heat
8
Using a whisk, beat the egg yolks until pale and thick
9
Temper the eggs by splashing a small amount of the warm cream into the yolks, whisking constantly
10
Pour the tempered yolks into the saucepan, stirring gently
11
Cook over medium-low heat until thick, stirring constantly, about 5 minutes
12
Pour the heavy cream into the bowl with the berries, and then pour in the custard and stir to combine
13
If you have time, refrigerate this mixture until cool
14
Freeze the mixture according to your ice cream maker's instructions
15
When it is frozen, chop the chocolate into chunks and stir into the ice cream
16
Transfer the ice cream to a freezer-safe container and allow it to harden for several hours or overnight