Homemade ice cream! Blackberries! Ladies and Gentlemen we have a winner!
This one is a fresh (or philly, or american) style ice cream, aka eggless. In my view, this style of ice cream has a lighter more refreshing taste than a custard based ice cream. The downside it also goes downhill faster in the freezer. You have about one week to finish it off. I am sure that is not a problem.
| Mise en Place | |||
|---|---|---|---|
| STAPLES | DAIRY | ||
| 1 sprig | mint | 1 1/2 cups | heavy cream |
| 1 | lemon, juiced | 1/2 cup | whole milk |
| 1/2 cup | sugar | FRUITS | |
| 1/2 tsp | vanilla extract | 2 pints | blackberries |
| 1 tbs | honey | ||
| Equipment | |
|---|---|
| 1 | sauce pan |
| 1 | ice cream maker |
| 1 | chinos |
| 1 | large mason jar |
| 1 | stick blender |
| 1 | container |
| Directions | |
|---|---|
| Step | Action |
| 1 | combine blackberies, sugar, lemon juice in sauce pan |
| 2 | heat on medium low until juices flow and fruit breaks down |
| 3 | turn off heat, let cool a bit |
| 4 | evac berries to mason jar, blend with stick blender. |
| 5 | push berry mix through chinos back into the pot |
| 6 | add cream, milk, and mint sprig to pot, gently heat to 170 (or a bare simmer), stiring occasionally |
| 7 | move mixture to a container and let cool |
| 8 | once cool, put mixture into fridge overnight |
| 9 | churn according to your ice cream makers directions |
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Categories: Dessert
