Blackberry Chocolate Chip Ice Cream
You can make this delicious blackberry chocolate chip ice cream all year round using fresh or frozen berries.
Blackberry Chocolate Chip Ice Cream
Photo Credit : Adam DeTourYou can make this delicious blackberry chocolate chip ice cream all year round using fresh or frozen berries. The key to great flavor is to run the puree through a sieve without pressing too hard on the solids (the seeds are quite tannic and you don’t want to extract that flavor).
From “Recipe for Success,” May/June 2020
Yield:
About 1 quartIngredients
1 pound blackberries, fresh or frozen
1 ½ cups heavy cream
1 cup whole milk
¼ teaspoon table salt
¾ cup granulated sugar
3 large egg yolks
1 cup bittersweet dark chocolate (preferably 56% to 64% cocoa content), roughly chopped
Instructions
Puree the berries in a food processor. Strain through a fine mesh sieve to remove the seeds, gently pressing the solids through with a rubber spatula.
Combine the cream, milk, and salt in a medium saucepan over medium heat. Cook, stirring often, until bubbles just begin to form around the edge (do not boil). Remove from the heat.
In a medium bowl, whisk together the sugar and egg yolks until pale and creamy. Whisking constantly, slowly add ½ cup of the scalded milk mixture to the yolk mixture. Add another ½ cup milk mixture, whisking all the time. Then add the remaining milk mixture and whisk.
Return the mixture to the saucepan. Whisking constantly over medium heat, continue to cook until the mixture reaches 175° on an instant-read thermometer (this is the point at which it will thicken noticeably). Remove from heat immediately and strain through the fine mesh sieve into a large bowl. Fold in the reserved blackberry puree. Chill 1 hour.
Spin the mixture in an ice cream maker according to the manufacturer’s instructions. Toward the end of the freezing process, add the chopped chocolate. Store in a covered container in the freezer until solid enough to serve, about 4 hours.
