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Blackberry Ice Cream

Source of Recipe


From "A Passion for Ice Cream" by Emily Luchetti






List of Ingredients



• 2 pints fresh or 24 ounces thawed no-sugar-added frozen blackberries
  
• 4 large egg yolks
  
• 1/4 cup plus 1/3 cup sugar, divided
  
• 1/8 tsp kosher salt
  
• 1 cup milk
  
• 1-1/2 cups half-and-half
  






Instructions



1. Purée berries in a food processor. Strain purée through a fine-mesh sieve, discarding seeds. There should be about 1 cup purée.
   
   
2. In a large bowl, whisk together yolks, 1/4 cup sugar and salt. Combine milk, half-and-half, and remaining 1/3 cup sugar in a saucepan over medium heat, stirring occasionally, until almost simmering. Slowly whisk half of liquid into egg mixture, then pour back into saucepan and place over medium-low heat. Cook, stirring constantly, until mixture reaches 175 degrees and lightly coats a spatula. Strain through a fine sieve into a clean bowl. Cool to room temperature. Stir in berry purée and refrigerate at least 4 hours or up to 24 hours.
   
   
3. Churn custard in an ice-cream machine according to manufacturer's directions. Freeze until scoopable, about 4 hours.
   
   Makes 1 quart.