Welcome to Day 5 of Ice Cream Week 2014! Hosts Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have teamed up with 25 amazing bloggers to bring you ice cream treats all week long . I hope you have as much fun as all of us bloggers…and I hope you belong to a gym, because after this week we are all going to need it.
When the fruit season started this year, I was admittedly a little disappointed. The harsh winter did a number on the strawberry plants in the region, so as a result the strawberries just did not taste that great nor were they in great abundance. Luckily the berry crops made a turn around! Last year blackberries were a bit sour but this year they are growing like crazy and they are so freakin’ sweet! The early blackberries I received in my CSA were over two inches long. Needless to say, I was excited to head out to the farm myself this year and pick some blackberries. To say I went overboard is an understatement. I froze gallons and gallons for future use (don’t be surprised to see a blackberry ice cream recipe here in the middle of the winter) and then I made some berry crisp bursting with juices.
One of my favorite flavor combinations is berries and peaches, particularly raspberries or blackberries. I made a blackberry peach jam last summer that was ridiculous. For my last recipe of #IceCreamWeek, I bring you my favorite fruit flavor combination in a scoop – Blackberry Peach Ice Cream. A beautiful magenta colored scoop delivers a tart and sweet blend of flavor from the most gorgeous fruits of the late summer. Hurry up and get some before they are gone and make this scoop right away! Enjoy!
Blackberry Peach Ice Cream
Makes 1 1/2 quarts
1/2 pound (8 ounces) peaches (1 large peach)
3/4 pound (12 ounces) blackberries, fresh or frozen
1 cup sugar
1/2 cup water
2 egg yolks
1 1/2 cups heavy cream
1/4 teaspoon fresh lemon juice
1/4 tsp kirsch (optional)
Pinch of salt
Peel, pit, and slice peaches. Combine prepared peaches, blackberries, sugar and water in a medium saucepan and place over medium heat. Bring to low boil, reduce heat and simmer until peaches are soft, 10 to 15 minutes. Remove from heat and cool completely. Chill in refrigerator until ready to use in ice cream.
To make ice cream base, whisk egg yolks in a medium bowl and set aside. Pour cream into a small saucepan and heat over medium heat until cream begins to bubble. Temper the eggs by slowly pouring ½ cup warmed cream into the yolks, whisking constantly until combined. Return the warmed yolks to the pan with the remaining cream. Heat the custard over medium low heat, stirring constantly, until the custard thickens and coats the back of a spatula. Remove from heat and pour through a fine mesh sieve into a medium bowl. Cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
Once base is chilled, combine blackberry peach mixture, prepared ice cream base, lemon juice, kirsch, and salt in a blender. Puree until well blended. Pour through a fine mesh sieve to remove seeds; discard seeds. Pour ice cream base directly into an ice cream maker and churn according to manufacturer’s instructions. Transfer to a freezer-safe container and freeze for at least 4 hours.
Be sure to visit all of today’s Ice Cream Week Participants:
Ice Cream Cake by Cravings of a Lunatic
Chocolate Peanut Butter Ice Cream Sundaes by The Redhead Baker
Maple Whisky Ice Cream by Cookistry
Chocolate Ganache Ice Cream by Life Tastes Good
Pineapple Coconut Ice Cream by My Catholic Kitchen
Coffee Chip No Churn Ice Cream by The Life and Loves of Grumpy’s Honeybunch
Caramel Macchiato No Churn Ice Cream by Renee’s Kitchen Adventures
Double Mint Chocolate Chip Ice Cream Sandwiches by Crumb
Lemon Meringue Pie Ice Cream by Love and Confections
Snickerdoodle Cinnamon Ice Cream Sandwiches by Farm Fresh Feasts
Gluten Free Baked Alaska by Gluten Free Crumbley
No Churn S’mores Ice Cream by The Spiffy Cookie
Cocoa Pebbles Ice Cream Cake by Wishes and Dishes
Mocha Mint Milkshake by The Gunny Sack
No Churn Low Carb Peanut Butter Coffee Ice Cream by Yours and Mine are Ours