Blackberry Ice Cream

Recently my darling niece-in-law celebrated her birthday.  In my world, birthday's are all about indulgence.  It should be a day that you get to do whatever you want to do.  Sarah had to work on her birthday.  Not only that, but since she is a police officer, she is currently patrolling on the night shift.  Not a very good way to celebrate the gift we call life.  So, on her day off, I decided to make her dinner, a birthday cake and ice cream.  When asked what she would like, blackberry ice cream was her request.


A few months ago I picked up my new Kitchen-aid mixer.  It came with an ice cream freezer, and I'll admit, I was intimidated.  I love ice cream, frozen custard, frozen yogurt, but have never attempted to make any of these delicious treats.  So, I searched out several recipes, researched, and learned about the fundamental differences between frozen custard and ice cream.  Frozen custard is a cooked egg base, whereas ice cream is predominately heavy cream and half and half.  I made both, and am pleased with the way both turned out.  The frozen custard is admittedly more difficult to make.  If you have never made a custard in any form, it is definitely not the way to start.  However, this recipe for ice cream is delicious and so easy to make.  When you purchase your ingredients, look at the labels on the heavy cream.   You want the higher fat content in order to have a creamy texture.

Summer is all about fun.  When I watch my son eating an ice cream cone after a tough day of playing, I can remember what it was like to be his age.  I hope you all enjoy this recipe, and that you too remember this simple joy of childhood...

Blackberry Ice Cream

Puree:
3 C fresh blackberries

1/4 C granulated sugar

Cream base:
3/4 C granulated sugar
2 C heavy cream
1/2 TB vanilla extract


Puree the blackberries and sugar using a food processor or immersion blender. Press the blackberries through a sieve (you will need to scrape and press often, as the seeds will clog up the sieve) Set aside. Mix the sugar and vanilla with 1 cup of the cream in a saucepan over medium heat, stirring constantly until the sugar is dissolved. Pour in a large bowl.  Add the remaining cream and the puree, mix well.  Chill thoroughly and then freeze according to the directions on your ice cream maker.  Put the ice cream in a freezer proof container, and place in the freezer for 2 hours to firm up.


Enjoy!