Blackberry Chip Ice Cream

Total Time:
4 hr 40 min
Prep:
15 min
Inactive:
4 hr
Cook:
25 min

Yield:
12 servings
Level:
Easy

Ingredients
  • 2 pints fresh 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 ounces semisweet chocolate
Directions
Watch how to make this recipe.
  • Combine the blackberries, 1/4 cup of the sugar and the lemon juice in a saucepan. Cook over low heat until the blackberries are broken down and syrupy, about 20 minutes.

  • Pour the mixture into a bowl through a fine mesh strainer. Using a whisk or spoon, force out as much of the deep purple liquid as you can, and then set it aside to cool. Discard the blackberry pulp and seeds.

  • Heat the half-and-half and remaining 1 cup sugar in a saucepan over medium heat.

  • Using a whisk, beat the egg yolks until pale and thick. Temper the eggs by splashing a small amount of the warm cream into the yolks, whisking constantly. Pour the tempered yolks into the saucepan, stirring gently. Cook over medium-low heat until thick, stirring constantly, about 5 minutes.

  • Pour the heavy cream into the bowl with the berries, and then pour in the custard and stir to combine. If you have time, refrigerate this mixture until cool.

  • Freeze the mixture according to your ice cream maker's instructions.

  • When it is frozen, chop the chocolate into chunks and stir into the ice cream.

  • Transfer the ice cream to a freezer-safe container and allow it to harden for several hours or overnight.


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    This recipe is featured in:

    Frozen Treats