There are lots of things to celebrate today. Happy Mardi Gras! Happy Snow Day! Happy Lindsay-finally-wants-to-eat-ice cream-again Day! Since moving away from New Orleans, this is my first year missing the Mardi Gras season and I am missing it terribly. But alas I will not be able to make it back every year so I am living vicariously through pictures of friends. Mardi Gras always meant a day off of work in NOLA, so I was not expecting to have the day off in Maryland but the weather decided otherwise. SNOW DAY! Snow days often become baking days in my household – warm oven and good smells – today I made a King Cake to celebrate Mardi Gras. First time and it turned out great!
Although I have been keeping up the baking in my home, I have not been making as much ice cream since my pregnancy began. I recently made a few batches of vanilla ice cream to go along with some brownies and other baked goods, but I haven’t been as excited about the cold stuff. Finally, last week I felt like making ice cream again. I fell back on a great recipe in the Scoop Adventures cookbook – Raspberry Red Currant Ice Cream – but changed it up to include the berries in my freezer. The result is what I call Dark Berry Ice Cream – blackberries and blueberries in a soft and tart scoop. So good. P.S. Dark Berry Ice Cream is also fantastic on top of brownies. Enjoy!
Dark Berry Ice Cream
Adapted from recipe in Scoop Adventures: The Best Ice Cream of the 50 States
Makes 1 quart
Add chocolate chips for a spin on Black Raspberry Chip!
1 pound blackberries, fresh or frozen
3/4 pound blueberries, fresh or frozen
1 1/2 Tablespoons water
3 egg yolks
1 ¼ cup (295ml) heavy cream, divided
1 cup (200g) sugar
1/8 tsp vanilla extract
1/8 tsp kirsch (optional)
Begin by making blackberry purée. Warm fruit in microwave if using frozen. Press blackberries through a fine mesh sieve, preserving juice and pulp and discarding the seeds. Set aside.
Place the blueberries in a small saucepan. Add water to the pan, and cook until blueberries are soft and cooked through, 5 to 6 minutes. Transfer to a food mill or fine strainer to remove skin and seeds (some skin may slip through, that is okay). Set aside.
Lightly whisk egg yolks in a medium bowl. Combine ¾ cup (177ml) heavy cream and sugar in a medium saucepan and warm over medium heat until mixture is hot and sugar dissolves. Temper the eggs by slowly pouring about ½ cup of the warmed cream mixture into the yolks, whisking constantly until combined. Return the warmed yolks to the pan with the remaining cream mixture. Heat the custard over medium low heat, stirring constantly, until the custard thickens and coats the back of a spatula, or to 175 degrees on an instant-read thermometer.
Remove from heat and pour through a fine mesh sieve into a medium bowl. Add the remaining ½ cup (118ml) of heavy cream, vanilla, and kirsch. Stir well and cool to room temperature. Once cool, add the blackberry and blueberry purées. Mix the custard and fruit together very thoroughly. Chill the mixture for several hours or overnight.
When ice cream base is chilled, pour into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm, at least 4 hours.