“Tomorrow, I’m going to make homemade ice cream.”
Of course you can make ice cream! It’s right there in the name: ice+cream=ice cream.
The awesomeness of homemade ice cream isn’t cost effectiveness (it’s more expensive), nor necessarily quality (you can’t quite recreate the smooth, easy to scoop industry texture at home). The awesomeness of homemade ice cream, sorbet, and frozen yogurt is this: You can do whatever you want to it.
You can put literally anything you want in your ice cream. You can go wild. I once made strawberry ice cream using sour cream instead of cream. I froze thick homemade strawberry lemonade into a sorbet. Actually, those things weren’t that whacky, but they were certainly not standard strawberry ice cream!
Maybe you’re more daring than I and will try something truly crazy. Hot sauce? Bacon? Curry? Garlic? Anything, my brave friend.
This recipe marries blackberry and chocolate, and the marriage is a very happy one. It isn’t the craziest of combinations, but it is different from plain old chocolate! It is very dense, very rich, and delightful. Feel free to play around with it all you like.
Blackberry Chocolate Ice Cream
(makes about a pint)
5 oz good quality bittersweet chocolate, finely chopped
½ cup heavy cream
1 cup 2% milk
3 egg yolks
3 tablespoons sugar
2 tablespoons blackberry jam
In a saucepan, bring milk and heavy cream just to a boil, and remove from heat.
In a separate bowl, whisk together egg yolks and sugar. Whisking vigorously, very slowly pour the milk mixture into the egg-sugar mixture.
Return the egg-milk mixture to the stove and set over medium heat. Cook, whisking constantly, until the mixture has thickened. When finished, if you take up a spoonful and run your finger down the bowl of the spoon, the custard should not fill in the track left by your finger.
Place the chocolate in a bowl and immediately pour the hot custard over it. Let stand for two minutes, then gently stir the mixture with a spatula until chocolate is completely melted.
Chill custard. Freeze in an ice cream maker according to manufacturer’s instructions. During the last few minutes of churning, add the blackberry jam. Pack the ice cream into a container and store in freezer for at least two hours before serving.
Source: Adapted from “Unbelievably Good Blueberry Ice Cream” from Baking: From My Home to Yours by Dorie Greenspan.
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