Alas! Summer is near and our favorite foods are once again returning to our daily lives (watermelon, gazpacho, peach cobbler, rosé anyone??). A few weeks ago when the sun was out and early signs of summer were wafting throughout the air, we caught the ice cream bug. A little too chilly for sorbet, but warm enough to daydream of tropical fruit and juicy, plump berries, we settled on this recipe. This homemade vanilla bean ice cream with fresh blackberry swirled throughout is such a special treat and one that really makes it feel like summer is just around the corner.
- 2 cups heavy cream
- 1 cup half & half
- 1 cup granulated sugar
- 2 vanilla beans
- 6 large egg yolks
- 1 small container of blackberries
- 1 lemon
Prepare an ice water bath by filling a large mixing bowl with water and ice, then set aside. In a medium saucepan, combine the cream, half & half, and 2/3 cups of sugar. Split the vanilla beans in half and carefully scrape away the seeds into the pan. Simmer over medium heat for approximately 12 minutes, until the sugar is dissolved.
While that simmers, whisk the egg yolks in a large bowl until slightly frothy.
Remove the cream mixture from the heat and slowly pour 1 cup of it into the egg mixture, continuously whisking until smooth. Pour the egg/cream mixture back into the saucepan and cook over low heat for about 2 minutes, constantly stirring, until you have a creamy custard.
Remove the mixture from the heat and pour it into a fine sieve, using a spoon to press it through.
Place the bowl of strained custard into the ice bath and allow to chill until completely cool.
Meanwhile, place the blackberries into a small sauce pan, along with the remaining 1/3 cup of sugar and the juice of half a lemon. Cook on medium heat, occasionally stirring, for about 15 minutes, until the berries have broken down and the sugar is dissolved. Don’t be afraid to mash the berries as they cook.
The result should be a thick, ruby red sauce filled with seeds.
Press the sauce through a sieve to remove those pesky seeds.
When the vanilla custard has cooled, pour it into the ice cream maker (or any tupperware container if your don’t have one). Turn the mixer on and allow your ice cream to freeze until it is the consistency of soft serve. Then gently pour your blackberry sauce into the ice cream, folding it a few times. Be careful not to overfold or you will lose the pretty red swirls and it will just turn pink.
Place the ice cream in the freezer and continue to chill until it hardens to your desired consistency. Then serve with fresh blackberries!
Happy one month until summer!
-Kirby and Michelle