We are on to the middle recipe of our Blackberry Trilogy – but don’t be fooled, this recipe should not be ignored!
After my friend, Millie, and I finished picking blackberries at the Russian River, we stopped into town for a couple of cold ones (one being beer, the other to taste some ice cream!). This recipe is inspired by Guerneville Ice Cream Bank’s blackberry and sour cream ice cream and adapted from Todd+Diane’s White on Rice Couple blog – this is a sweet, tart, creamy scoop of Russian River heaven!
If you haven’t been to the Russian River, it’s has all the charm of a small town – the river has a number of beaches and miles of tubing, rafting, and canoing – the main street hosts a number of fun shops and restaurants – and it’s a nice detour and gateway to the coast if you are heading to Jenner or further north up to Mendocino.
Shall we get to it?
What you will need:
1 1/2 cups Whole milk
2/3 cup honey
4 large Egg yolks
1 teaspoon Vanilla Extract
1 1/2 cups Heavy cream
2 cups mashed Blackberries (If you want a smoother ice cream, puree the blackberries in a blender (this will require 3-4 cups blackberries).
1 Tablespoon fresh Lemon Juice
1 quart Ice cream container
Ice cream maker machine
How to make:
Have a chilled ice cream maker bowl for your ice cream maker ready in the freezer. If your ice cream maker bowl has not been frozen, be sure to do this the evening before.
Combine the milk and honey in a saucepan and gently warm to just less than scalding.
Whisk egg yolks and vanilla extract in a medium bowl. Slowly pour 1 cup of the warm milk into the eggs, whisking constantly. Next pour the egg/milk mix back into the saucepan.
Heat the milk/egg mix over medium heat, stirring constantly, until it coats the back of a spoon.
Combine the mashed blackberries and lemon juice in a medium bowl. Cover with a strainer, and pour the milk/egg mixture through the strainer into the blackberry mixture to catch any chunks or bits from the egg/milk mixture. Stir in the heavy cream.
Place plastic wrap on top of the cream mixture and place in the refrigerator to thoroughly chill, about 3-4 hours. If you want to speed things up, you can stir the cream mixture until cool over an ice bath.
Once cream mixture is thoroughly chilled, pour into your ice cream maker according to churn (this can take anywhere from 15-30 minutes depending on your ice cream maker).
Tips:
· Cream mixture can chill up to 1 day before freezing.
Ice cream will keep 1 week (this one is probably not going to last that long!)
Enjoy!
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