Last week my friend Krystal mentioned that she was going to make ice cream on her day off. You should check out her blog The Dessert Shop if you have some time. I thought ice cream sounded like a great idea considering it is supposed to get in the hundreds this weekend, Yikes! And it’s a good reason to finally use my The Perfect Scoop cook book by David Lebovitz.
So after flipping through the book and a trip to the farmers market I decided on Blackberry swirl ice cream. I really like this recipe because the blackberries are crushed and rustically swirled into the vanilla ice cream creating a refreshingly bright tasting ice cream. It’s like topping vanilla ice cream with fresh crushed berries.
Blackberry Swirl Ice Cream
Makes about 1 1/2 quarts
1 cup whole milk
pinch of salt
1 1/2 cups heavy cream
5 large egg yolks
1/2 tsp vanilla extract
1 1/2 cups blackberries, fresh or frozen
3 tbsp sugar
1 tbsp *Vodka
1 tsp Lemon juice
- To make the ice cream, warm the milk, sugar, and salt in a medium saucepan.
- Pour the cream into a large bowl and set a mesh strainer over the top.
- In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Add the vanilla and over and ice bath stir until cool. Chill thoroughly in the refrigerator.
- An hour or so before churning the ice cream, make the blackberry swirl by mashing the blackberries together with the sugar, vodka, and lemon juice with a fork (if using frozen blackberries, let them thaw a bit first) until they are juicy but with nice-sized chunks of blackberries remaining. Chill until ready to use.
- Freeze the ice cream custard in your ice cream maker according to the manufacturer’s instructions. As you remove it from the machine, layer it in the container with spoonfuls of the chilled blackberry swirl mixture.
Raspberry-Remove the lemon juice from the swirl ingredients.
Tips and Tricks
- The vodka is to prevent the swirl from freezing solid. Just like when you put vodka or other hard alcohols in the freezer, adding vodka to the swirl will improve the mouth feel and make it easier to scoop.