Blackberry Chip Ice Cream Food

BLACKBERRY ICE CREAM

Steps:

• Mix blackberries and 1/2 cup sugar in small saucepan. Bring to low boil, simmer 5 minutes to dissolve sugar and break up berries. Cool slightly. Puree in blender. Press puree through fine sieve to remove seeds. Discard seeds. Set puree aside.
• Mix egg yolk, remaining 1/2 cup sugar, and 1/2 cup half and half in a small saucepan. Cook over low heat, stirring constantly, until mixture comes to a boil and thickens slightly (about 5 min).
• Whisk remaining half and half, all of cream and cinnamon and vanilla into cooked mixture. Whisk in blackberry puree.
• Cool and chill the ice cream base mixture for 1-2 hours or overnight.
• Pour cold mixture into electric ice cream machine and process according to manufacturer's directions (takes about 25 minutes in my Cuisinart electric ice cream maker).

HOMEMADE STRAWBERRY ICE CREAM

Steps:

• Place egg yolks and milk in the top of a double boiler; beat. Add sugar and salt. Cook over simmering water, stirring until mixture is thickened and coats a metal spoon. Cool. , Add the vanilla, cream and strawberries. Pour into the cylinder of an ice cream freezer and freeze according to manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

BLACKBERRY ICE CREAM

Steps:

• Combine blackberries, sugar, and lemon zest in the bowl of a food processor; process until mixture is pureed. Let sit for 10 minutes.
• Strain the seeds through a fine mesh sieve and return puree to the food processor. Add cream, milk, and vanilla extract. Pulse until mixture is whipped, about 30 seconds.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 2 hours to overnight.

BLACKBERRY ICE CREAM

Steps:

• Combine 3 cups blackberries with 1 cup sugar and the water in a medium nonreactive saucepan. Bring to a boil over medium heat. Reduce heat to a simmer, and cook, stirring constantly, until sugar dissolves and berries begin to fall apart, about 4 minutes.
• Remove from heat. Pass berry mixture through a fine sieve into a medium bowl, gently pressing down on the solids with a wooden spoon to release as much liquid as possible. Measure out 1/2 cup solids, and set aside; discard remaining solids. Measure out 1 2/3 cups strained puree, and return it to saucepan; reserve any remaining puree for serving. (Store reserved puree in an airtight container in the refrigerator until ready to use.)
• Place vanilla bean and scrapings in a saucepan, and add milk. Bring to a gentle boil over medium heat, and remove from heat. Discard vanilla pod.
• Prepare an ice bath, and set aside. Combine egg yolks and the remaining 1/3 cup sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until mixture is pale yellow, 3 to 5 minutes.
• Using a measuring cup or ladle, slowly pour about 1/2 cup hot milk mixture into the egg-yolk mixture, beating constantly on low speed until blended. Continue adding milk mixture, about 1/2 cup at a time, beating until thoroughly combined after each addition.
• Return mixture to saucepan. Cook over medium heat, stirring constantly with a wooden spoon until thick enough to coat the back of the spoon and hold a line when drawn across the back of the spoon with your finger, 6 to 8 minutes.
• Remove from heat; add reserved strained puree, and immediately stir in the cream to stop the cooking. Pour through a fine sieve into a medium bowl set in the ice bath; let cool completely, stirring occasionally. Cover bowl with plastic wrap, and place in the refrigerator until thoroughly chilled, at least 30 minutes or overnight.
• Freeze mixture in an ice-cream maker according to manufacturer's instructions; it should still be slightly soft. Stir in the reserved 1/2 cup blackberry solids and remaining 1 cup blackberries; spin a few times in ice-cream maker to distribute evenly. Transfer mixture to an airtight container, and place in the freezer until ice cream is completely set, at least 4 hours and up to 1 week.

BLACKBERRY ICE CREAM

Steps:

• Combine first 3 ingredients in a large Dutch oven.
• Whisk in half-and-half.
• Bring to a boil, stirring constantly, over medium-high heat.
• Slowly whisk about 4 cups of hot mixture into beaten egg.
• Add egg mixture to remaining hot mixture, whisking constantly, until mixture reaches 160°.
• (Immediately remove it from heat to prevent curdling.) Let cool completely, stirring occasionally.
• Stir in vanilla; chill 8 hours or overnight.
• Combine blackberries and 1 1/2 cups sugar in a separate bowl; stir well.
• Cover and chill 8 hours, stirring occasionally to dissolve sugar.
• Stir in lemon juice.
• Stir berry mixture into custard mixture.
• Pour into container of a 4-quart ice-cream maker.
• Freeze according to manufacturer's instructions; if recommended, pack freezer with additional ice and rock salt, and let stand 1 hour before serving.
• Scoop into serving bowls; garnish, if desired.
• Makes 1 gallon.
• Note: To hasten cooling of custard mixture, partially fill sink with ice water to come about halfway up sides of Dutch oven.
• Let pan remain in ice-water bath, stirring often until room temperature; chill.

BLACKBERRY CHIP ICE CREAM

Steps:

• Combine the blackberries, 1/4 cup 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 through a fine-mesh strainer into a bowl, using a whisk or spoon to force as much of the deep purple liquid through as you can; set aside to cool. Discard the blackberry pulp and seeds.
• Heat the half-and-half and the remaining 1 cup sugar in a saucepan over medium-low heat. Meanwhile, whisk the egg yolks in a bowl until pale yellow and thick. Temper the egg yolks by splashing in a very small amount of the warm half-and-half mixture while whisking constantly. Slowly pour the tempered yolks into the saucepan with the half-and-half and cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon, about 5 minutes.
• Stir the heavy cream into the bowl with the berry mixture, then pour in the egg mixture and stir to combine. Churn in an ice cream maker (in batches, if necessary) according to the maker's instructions.
• Chop the chocolate into chunks and stir into the ice cream. Transfer to a freezer-safe container and freeze for several hours or overnight.

BLACKBERRY CHIP ICE CREAM

Steps:

• 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.