It is HOT outside! What is better on a hot day than a refreshing bowl of ice cream. I am using some of the blackberries that I canned a couple of months ago in a light syrup to make a swirled ice cream today. This recipe is for using fresh or frozen blackberries, as I would delete the sugar in the swirl since I had sugar already in them. So don’t wait, find yourself some shade and make a batch!
1 cup whole milk
2/3 cup sugar
Pinch of salt
1 1/2 cups heavy cream
5 large egg yolks
1/2 tsp vanilla
1 1/2 cups blackberries
3 TBSP sugar
1 TBSP vodka
1 tsp lemon juice
To make the ice cream
Warm the milk, sugar, and salt in a saucepan.
Pour the cream into a large bowl and set a mesh strainer over the top of it.
In another medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then put the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a 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 stir until cool over an ice bath. Chill thoroughly in the refrigerator.
To make the swirl
An hour before churning the ice cream, make the blackberry swirl by using a fork and mashing the berries together with the sugar, lemon juice and vodka until they are juicing but still havesome chunks. Chill the mixture until ready to use.
Freeze the custard in your ice cream machine according to the manufacturer’s instructions. As you remove it from the machine, layer it in the container spoonfuls of the blackberry mixture.