We have a couple blackberry bushes in our garden, but they aren't going to be good to harvest this year. I can't wait until we have our own blackberries to make this ice cream whenever we want!
2 cups blackberries
1 & 1/4 cups sugar
Juice of 1/2 lemon
1 & 1/2 cups half and half
5 egg yolks
1 & 1/2 cups heavy cream
4 oz semisweet chocolate, chopped
- Combine blackberries, 1/4 cup sugar, and lemon juice in small sauce pan over medium heat. Cook until berries are broken down and syrupy.
- Pour mixture into bowl through fine mesh strainer or use cheese cloth (if you use cloth you'll need to let the berries cool enough to handle first). Squeeze/force out as much of the liquid as you can and discard the remaining seeds and pulp.
- Heat the half and half and remaining sugar in a small sauce pan over medium heat.
- Beat the egg yolks until pale and thick.
- Pour a small amount of the cream into the yolks and whisk quickly.
- Pour the yolks into the sauce pan with the remaining cream and heat, stirring gently, until thick.
- Add the heavy cream then yolk mixture to the berries, stir until combined completely.
- Refrigerate mixture until cool.
- Freeze in ice cream maker according to maker's manufacturer instructions.
- When almost completely frozen, stir in chocolate.
- Transfer to freezer-safe container and freeze until hard.
