22 July, 2010

Blackberry & Raspberry creamed ice

Growing up my daddy liked to invert words for our amusement.   Ice cream became "creamed ice", candy bar became "bar candied", etc...  So in honor of daddy, I present my
"Blackberry  Raspberry Creamed Ice" recipe.
This is pure decadence in a dish!  I've seen several recipes for blackberry ice cream but I wanted to mix my berries because more berries can never be a bad thing. You could use whatever berry you like. Smooth as silk creaminess on your tongue.  Homemade ice cream with 6 ingredients!  I like knowing what's in my food don't you?  

Blackberry Raspberry Creamed Ice

1 ½ cups half and half
1 cup sugar (divided)
1 ½ cups heavy cream
4 large egg yolks
1 2/3 cups strained blackberry and raspberry puree (from about 4 cups whole blackberries and raspberries)
1 tablespoon of fresh lemon juice
Put your berries into a saucepan with 1/4 c. sugar and lemon juice and let cook down about 30 minutes.  
In a medium size saucepan heat the half and half and  3/4 c. sugar until the sugar granules have disappeared. Pour the cream into a large bowl and set a mesh strainer over the top of it. In another bowl whisk together the egg yolks. Pour some of the warm half and half mixture into the egg yolks, whisking constantly. Add in the rest of the half and half mixture and whisk to combine. Pour this back into the saucepan and stir constantly over medium heat until the mixture coats the back of the spoon. Pour the mixture through the strainer into the cream and mix to combine. Add in the blackberry and raspberry puree. Chill in the fridge for 2-4 hours and then churn as directed by your ice cream machine.

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