Oh Happy Day! Willard Bay Blackberry Chocolate Chip Ice Cream

Blackberry Chocolate Chip Ice Cream

2 cups fresh blackberries, washed and drained
2 tablespoons sugar
1 3/4 cups heavy cream
1 cup 2% milk
1/2 cup sugar
4 egg yolks
1/4 teaspoon salt
1/2 cup chopped semi-sweet chocolate

Place blackberries and 2 tablespoons sugar in a skillet or saucepan.  Cook over medium heat to release the juices.  Simmer until juices reduce slightly, about 5-7 minutes.  Remove from heat and pour into a food mill to remove the seeds, but preserve the pulp and juices.  A fine mesh strainer can be used as well.  Cover blackberry puree with plastic wrap and chill until cold, about 2 hours or overnight.

To make ice cream, in  a medium size saucepan add cream, milk, 1/4 cup of the sugar and salt.  Heat over medium/low heat until steaming.  Whisk egg yolks and slowly add the remaining 1/4 cup sugar.  When the cream mixture is hot and steaming, slowly pour a small amount of the hot cream mixture into the egg yolk mixture stirring constantly.  Continue to add at least 1/2 of the hot cream mixture.  Slowly pour the egg/cream mixture back into the pan and cook over low heat until the mixture coats the back of a spoon. Stirring constantly with a wooden spoon.  Remove from heat and pour into a bowl.  Cover and chill completely about 2 hours or over night.

When both mixtures have chilled, add the blackberry puree into the ice cream mixture.  Pour into a ice cream maker and freeze according to manufacturers directions.  Add chocolate the last 5 minutes of mixing.  Makes a little over 1 pint of ice cream.

Print this recipe

Gather yourself the following:

2 cups fresh blackberries, washed and drained
2 tablespoons sugar
1 3/4 cups heavy cream
1 cup 2% milk
1/2 cup sugar
4 egg yolks
1/4 teaspoon salt
1/2 cup chopped semi-sweet chocolate

Add 2 cups berries into a skillet or sauce pan.  Sprinkle with 2 tablespoons sugar.  Bring to a simmer until the berries begin to extract juices.  Simmer about 5-7 minutes until the juices begin to reduce and thicken.

.

Pour the berries into a food mill or press through a mesh strainer.  You just want to strain out the seeds. Blackberries have a lot of seeds.

You should have a juice and pulp mixture.

Pour into a bowl, cover and refrigerate until well chilled at least 3 hours or overnight.

Add 1 3/4 cup heavy cream and 1 cup milk into a saucepan.

1/4 teaspoon salt.

Stir over low heat.

While the cream mixture is heating, beat 4 egg yolks.

Slowly mix in the remaining 1/4 cup sugar.

Beat well.

Once the milk has begun to steam a bit, add some of the hot cream mixture into the egg yolks one ladle full at a time.

 Continue until at least 1/2 of the cream mixture had been incorporated into the egg yolk mixture.

This will temper the yolks so they don’t turn into scrambled eggs in your ice cream.

Slowly stir the egg/cream mixture back into the remaining hot cream.

Continue to cook over low heat. using a wooden spoon to stir constantly.

Do not boil.
 

Cook custard just until the mixture coats the spoon.

Strain hot mixture through a mesh strainer to catch any lumps.

Pour into a bowl and cover.  Chill for at least 3 hours or overnight.

When you are ready to make your ice cream.  Chop 1/2 cup semi sweet chocolate.  I’m using Kallari 75% semi sweet chocolate.  This stuff is awesome!  You can use semi sweet chocolate chips, just make sure they are mini or chop up your chocolate chips.

If you use milk chocolate, you are no longer my friend.

Remove the berry mixture and custard from the refrigerator.

Pour the berry mixture into the custard.

Stir.

Pour the mixture into whatever ice cream maker you have and freeze according the the manufacturers directions.

When your ice cream starts to look like this…

Add the semi-sweet chocolate.

Oh baby!

Sample.

Sample again.

It’s perfect.

Blackberry Chocolate Chip Ice Cream

2 cups fresh blackberries, washed and drained
2 tablespoons sugar
1 3/4 cups heavy cream
1 cup 2% milk
1/2 cup sugar
4 egg yolks
1/4 teaspoon salt
1/2 cup chopped semi-sweet chocolate

Place blackberries and 2 tablespoons sugar in a skillet or saucepan.  Cook over medium heat to release the juices.  Simmer until juices reduce slightly, about 5-7 minutes.  Remove from heat and pour into a food mill to remove the seeds, but preserve the pulp and juices.  A fine mesh strainer can be used as well.  Cover blackberry puree with plastic wrap and chill until cold, about 2 hours or overnight.

To make ice cream, in  a medium size saucepan add cream, milk, 1/4 cup of the sugar and salt.  Heat over medium/low heat until steaming.  Whisk egg yolks and slowly add the remaining 1/4 cup sugar.  When the cream mixture is hot and steaming, slowly pour a small amount of the hot cream mixture into the egg yolk mixture stirring constantly.  Continue to add at least 1/2 of the hot cream mixture.  Slowly pour the egg/cream mixture back into the pan and cook over low heat until the mixture coats the back of a spoon. Stirring constantly with a wooden spoon.  Remove from heat and pour into a bowl.  Cover and chill completely about 2 hours or over night.

When both mixtures have chilled, add the blackberry puree into the ice cream mixture.  Pour into a ice cream maker and freeze according to manufacturers directions.  Add chocolate the last 5 minutes of mixing.  Makes a little over 1 pint of ice cream.

Print this recipe