Sisters Luv 2 Cook: Blackberry Chip Ice Cream

I haven't made ice cream for quite some time and since it is so warm outside I thought it would be a great time to try some new recipes. Within the space of 3 days I made 7 different flavours. Thankfully my family loves ice cream lol!! I had my in-laws over to celebrate Mother's Day and for dessert we sampled them all. This ice cream received a lot of favourable responses from our taste test. I got the recipe from one of my favourite cookbook authors Ree Drummond. Making ice cream is easy and there is an unlimited amount of flavours and combinations to try. I have a Cusinart ice cream maker with two inserts, it costs about $100.00 and works very well. So if you don't have an ice cream maker, for a small investment you too can me making your own.

Blackberry Chip Ice Cream

Ingredients

2 pints fresh blackberries (One pint fresh blackberries = 1 1/2 to 2 cups blackberries (depending on size).

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

½ cup semisweet chocolate or mini chocolate chips

Directions

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.

In a bowl 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. Continue until all the warm cream is mixed into the yolks. Then pour this mixture back into the saucepan. Cook over medium-low heat until thick, stirring constantly, about 5 minutes. Stir until mixture thickens and coats the back of a spoon.

Pour the heavy cream into the bowl with the berries, and then pour in the custard and stir to combine. 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.

Print Recipe:Blackberry Chip Ice Cream

In a saucepan combine berries, lemon and 1/4 Cup sugar.

Cook over low heat until berries have broken down and syrupy.

Pour the berries into a bowl through a fine mesh strainer. Squeeze out as much dark berry juice as you can. Discard the pulp.

In a medium saucepan heat up the half-and-half and remaining 1 cup of sugar over medium low heat.

In a small bowl, beat the egg yolks until they are a pale yellow colour

Being very careful temper the egg yolks. Splash a very small amount of the warm cream mixture into the yolks. Whisk constantly while doing this until all of the warm cream is mixed into the egg yolks. You do not want scrambled eggs!!

Now pour the yolk/cream mixture back into the saucepan. Cook over medium-low heat for about five minutes. Stirring constantly. until the mixture thickens and coats the back of a spoon.