Blackberry Ice Cream
- Reviews 4
Ready In: 1 hr
Yields: 1 gallon
Ingredients
- 3 cups sugar
- 3 tablespoons all-purpose flour
- 1⁄2 teaspoon salt
- 10 cups half-and-half
- 8 large eggs, beaten
- 1 teaspoon vanilla extract
- 4 1⁄2 cups fresh blackberries or 1 (1 lb) package fresh blackberries
- 1 1⁄2 cups sugar
- 1 tablespoon fresh lemon juice
Garnishes
- of fresh mint
- fresh blackberries
Directions
- Combine first 3 ingredients in a large Dutch oven.
- Whisk in half-and-half.
- Bring to a boil, stirring constantly, over medium-high heat.
- Slowly whisk about 4 cups of hot mixture into beaten egg.
- Add egg mixture to remaining hot mixture, whisking constantly, until mixture reaches 160°.
- (Immediately remove it from heat to prevent curdling.) Let cool completely, stirring occasionally.
- Stir in vanilla; chill 8 hours or overnight.
- Combine blackberries and 1 1/2 cups sugar in a separate bowl; stir well.
- Cover and chill 8 hours, stirring occasionally to dissolve sugar.
- Stir in lemon juice.
- Stir berry mixture into custard mixture.
- Pour into container of a 4-quart ice-cream maker.
- Freeze according to manufacturer's instructions; if recommended, pack freezer with additional ice and rock salt, and let stand 1 hour before serving.
- Scoop into serving bowls; garnish, if desired.
- Makes 1 gallon.
- Note: To hasten cooling of custard mixture, partially fill sink with ice water to come about halfway up sides of Dutch oven.
- Let pan remain in ice-water bath, stirring often until room temperature; chill.
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