Blackberry Ice Cream
I had a bunch of blackberries to use up and since I had recently made a list of culinary items I wanted to conquer and a custard based ice cream is one of them. I decided I should give ice cream a shot. When I saw this recipe on food gawker I knew it was fate. So I have to admit this is pretty good and I didn't need to be afraid of the custard. So I think I will be trying to make more ice cream in the near future. It was really creamy and melted on your tongue in a nice clean finish. The blackberry flavor is subtle and brings a nice sweetness to the ice cream. I have David's book and I have been too afraid to try anything but I think I will add more ice cream recipes to my repertoire very soon.
Blackberry Ice Cream
1 cup sugar
1 ½ cups heavy cream
4 large egg yolks
1 2/3 cups strained blackberry puree (from about 4 cups whole blackberries) – See note
1 tablespoon of fresh lemon juice
Adapted from Raspberry Ice Cream by David Lebovitz in The Perfect Scoop.
I entered this in You Scream , I Scream , We all Scream for Frozen Desserts.