I made this delicious delight last summer, lost the photos on my gargantuan (at the time) hard drive, and never got to post it.
This is a custard-based ice cream, which is the best kind of ice cream there is. You’ll need an ice cream maker; mine’s an old wooden one. The kind you get at The Wal Marts. But any ol’ ice cream maker will do.
Summer means ice cream, even if scoop traditions are different for everyone: It could be vanilla on the boardwalk, coated in rainbow and served in a waffle cone, or a cup of custard layered with Italian ice on a hot, humid night in the park.
For me, the first sweltering, sticky days of June bring to mind homemadeice cream. When I was little, we had an old-fashioned, rickety wooden ice cream maker. Using one of those is a far cry from powering up the modern ice cream machine and watching it silently whir away in your kitchen.
With the old-fashioned kind, you pack it full of rock salt and ice and haul it outside (it’s messy!). Sprawled on the grass, you crank the handle for what feels like eons. The silky custard inside offers little resistance at first, but as it hardens, it gets more and more difficult to turn. You end up sweaty with tremendously sore biceps and a serious appetite for dessert
2 pints fresh blackberries
1 1/4 cups sugar
Juice of 1/2 lemon
1 1/2 cups half-and-half
1 1/2 cups heavy cream
4 ounces semisweet chocolate
Direction
Combine the blackberries, 1/4 cup of the sugar and the lemon juice in a saucepan. Cook over low heat until the blackberries are broken down and syrupy, about 20 minutes.
Pour the mixture into a bowl through a fine mesh strainer. Using a whisk or spoon, force out as much of the deep purple liquid as you can, and then set it aside to cool. Discard the blackberry pulp and seeds.
Heat the half-and-half and remaining 1 cup sugar in a saucepan over medium heat.
Using a whisk, beat the egg yolks until pale and thick. Temper the eggs by splashing a small amount of the warm cream into the yolks, whisking constantly. Pour the tempered yolks into the saucepan, stirring gently. Cook over medium-low heat until thick, stirring constantly, about 5 minutes.
Pour the heavy cream into the bowl with the berries, and then pour in the custard and stir to combine. If you have time, refrigerate this mixture until cool.
Freeze the mixture according to your ice cream maker's instructions.
When it is frozen, chop the chocolate into chunks and stir into the ice cream.
Transfer the ice cream to a freezer-safe container and allow it to harden for several hours or overnight.
Pour the mixture into a bowl through a fine mesh strainer. Using a whisk or spoon, force out as much of the deep purple liquid as you can, and then set it aside to cool. Discard the blackberry pulp and seeds.
Heat the half-and-half and remaining 1 cup sugar in a saucepan over medium heat.
Using a whisk, beat the egg yolks until pale and thick. Temper the eggs by splashing a small amount of the warm cream into the yolks, whisking constantly. Pour the tempered yolks into the saucepan, stirring gently. Cook over medium-low heat until thick, stirring constantly, about 5 minutes.
Pour the heavy cream into the bowl with the berries, and then pour in the custard and stir to combine. If you have time, refrigerate this mixture until cool.
Freeze the mixture according to your ice cream maker's instructions.
When it is frozen, chop the chocolate into chunks and stir into the ice cream.
Transfer the ice cream to a freezer-safe container and allow it to harden for several hours or overnight.
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