Saturday, August 18, 2012

Blackberry Custard Ice Cream



Yesterday I walked past the garden on my way to the back of the field to pick blackberries.
I clipped off some sunflowers and brought our lovely sunshine into the house.
Oh how we love blackberry season when God, without the help of  fertilizer or garden tools gives us juicy sweet blackberries to eat.
I made the custard in the morning and when the grands came later in the day we churned up some delicious blackberry ice cream for our dessert.  
If you prefer to use whole milk or light cream instead of the buttermilk, go ahead but you will already have buttermilk in the refrigerator from Judy's biscuits and the buttermilk adds a slight tang that makes home made ice cream delicious.

  • 2 cups juicy sweet blackberries
  • 1 cup sugar
  • 3 egg yolks
  • 1 cup buttermilk  (buy the higher fat)
  • 1 cup whipping cream

  1. Wash the blackberries and drain and place in a small saucepan with half the sugar.  Turn on medium high heat and bring to simmer and stir occasionally for 5 minutes. Put a sieve directly over the mouth of a blender jar and strain the blackberry juice and as much pulp as you can squeeze out with a wooden spoon into the blender jar.
  2. In another medium sized saucepan put the remaining sugar, the egg yolks and the whipping cream.  Whisk constantly over medium heat until the mixture just begins simmer and the custard coats the back of a spoon.  Add the buttermilk and continue to stir an additional minute.
  3. Add the cooked custard into the blender jar and process for a minute to blend well.  Put the container into the refrigerator and chill well. (at least 4 hours)
  4. Using an Ice Cream maker freeze the blackberry custard according to manufactures instructions.

14 comments:

  1. If it tastes as good as it looks I'm in trouble :-)

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  2. I am certain that it is a delicious recipe, but that photo is incredible!

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  3. In MB we don't have an abundance of blackberries..:( Could I substitute other berries in this recipe? Strawberries/raspberries

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    1. Sheila, I sure don't see why not. I think that raspberries in particular would be the most similar substitute. With strawberries I would cut down the sugar by 1/4.

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  4. Beautiful and delicious..now I want an ice cream maker!

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  5. Hi, I just got an ice machine and have made a couple of different kinds of icecream. This looks so delicious, so thank you very much for the recipe.

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  6. Thanks for all the blackberry recipes you have posted over the years. I just picked a bunch and looked through all my cookbooks . . . couldn't believe that there were so few blackberry recipes. So I came here and did a search for blackberries and I was all set. :)

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  7. Oh Lovella - this is a must make for me! We LOVE making homemade ice-cream and this one looks very special! I have never tried using buttermilk. Can't wait to try this!

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  8. Lovely photo...and delicious looking and sounding ice cream.

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  9. O yes, we can not enough appreciate the good things God gives us for free! Thanks, Lovella, for reminding me that now is blackberrytime! In the woods around the place where I live grow lots. Right now, I'll go out and pick some for a dessert after dinner.

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  10. As soon as I saw this, I added the necessary ingredients to my grocery list, and I made this last night. It is fantastic. Ignore the bazillion calories and just enjoy. It's well worth it.

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