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Loganberry Ice Cream with Whidbey's Liqueur

Source of Recipe


Briggs & Crampton's Catering






List of Ingredients



• 1-1/2 cups milk
  
• 3/4 cup sugar
  
• 3 large egg yolks, at room temperature
  
• 2 cups loganberries or other seasonal berries
  
• 2 tsp fresh lime juice
  
• 2 cups heavy or whipping cream
  
• 1/3 cup Whidbey's Liqueur, or other berry liqueur
  






Instructions



1. Place the milk in a heavy saucepan over medium heat until small bubbles appear along the pan edge. Reduce the heat to low and add the sugar; stir to dissolve. Remove from the heat.
   
   
2. Whisk the egg yolks in a bowl. Whisk 1/4 cup of the heated milk into the beaten yolks, 1 tablespoon at a time. (This will heat the yolks slightly and prevent them from curdling.) Then add the yolks to the heated milk in a slow stream, stirring constantly. Return the yolk-milk mixture to low heat. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 to 10 minutes. Remove from the heat and let cool for 15 minutes.
   
   
3. Meanwhile, place the loganberries and lime juice in a blender or food processor fitted with the steel blade and puree. Strain the puree through a fine-mesh strainer. In a large bowl, combine the berry puree, cream and liqueur. Stir in the cooled milk mixture.
   
   
4. Pour the mixture into the container of an ice cream freezer. Freeze according to the manufacturer's instructions.
   
   Makes 1-1/2 quarts.