Keep cool with Homemade Blackberry Ice-cream
The warm days and humid nights of late have left us feeling parched and in need of something chilled and refreshing to make it all bearable. While store-bought ice-cream from a tub is quick and accessible, there’s nothing more satisfying than whipping up your own chilled dessert from farm-fresh berries, eggs and milk. Try this recipe for homemade blackberry ice-cream at home this weekend, which works with or without an ice-cream maker.
250 g blackberries
100 g sugar
150 ml cream
150 ml milk
1/2 vanilla pod
3 egg yolks
In a saucepan, heat the blackberries, 20 g of the sugar and a splash of cold water for five minutes or until berries have softened. Set aside to cool.
Heat water to a simmer in another saucepan. Pick a heatproof bowl that will fit over the saucepan without touching the bottom, and pour the milk and cream into the bowl. Add the vanilla seeds from the pod and mix through. Place bowl over simmering water and heat gently; do not allow to boil.
Meanwhile, beat the egg yolks and 80 g of the sugar until light and fluffy. Add the heated milk and cream mixture to the egg and sugar mixture and stir well. Return this combined custard mixture to the heatproof bowl, gently heating over simmering water, stirring regularly until the mixture fully coats the back of a wooden spoon.
Next, drain the blackberries, retaining the excess liquid. Push the berries through a sieve with the back of a metal spoon to form a puree. Add a little of the excess liquid back into the puree if too thick.
Keep the excess liquid and a little of the custard mixture aside for drizzling over your ice-cream to serve.
Finally, stir the puree into the custard mixture. Churn in an ice-cream maker for approximately 40 minutes or until blended. If you don’t have an ice-cream maker, place mixture in a shallow tray and place in the freezer, stirring the ice-cream every 20 minutes for an hour. Transfer the mixture ice-cream to a deeper loaf tin, cover with foil and allow to freeze.
Image via Pinterest.
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