Blackberry Chocolate Chip Ice Cream
Creating your own fruit puree is a perfect way to flavor homemade ice cream without adding too much sugar. Creamy, rich custard ice cream with fresh blackberry puree and semi-sweet shaved chocolate bits.
Ingredients
- 2 cups fresh blackberries washed and drained
- 2 tablespoons sugar
- 1 3/4 cups heavy cream
- 1 cup 2% milk
- 1/2 cup sugar
- 5 egg yolks
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chopped
Instructions
Blackberry Puree
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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.
Ice Cream Custard
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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 overnight.
Churn Ice Cream
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When both mixtures have chilled, stir the blackberry puree into the ice cream mixture. Pour into an ice cream maker and freeze according to manufacturers directions. Add chopped chocolate the last 5 minutes of mixing. Makes 1 quart of ice cream.
Recipe Notes
- Make sure berries are sweet and ripe. Tart or sour berries will require the use of more sugar.
- Place the container in the freezer that you plan to store the ice cream in. This helps keep the ice cream from melting when transferring from the ice cream maker.
- I like to use semi-sweet chocolate in ice cream. The bitter-sweet chocolate pairs perfectly with the sweetness of the berries. Resulting is a perfect balance of tart and sweet.