I have some seriously severe ADD. I could not focus on writing this post last night. If you dangled $100 in front of me and said if I were to finish writing the post, the $100 would be mine – I still probably wouldn’t have been able to finish it. Some nights, writing comes easier than others. Last night clearly wasn’t the case. I wasn’t even able to focus on the computer screen.
In an effort to not bore you with whatever nonsense I’m trying hard to write about, I’m just going to dive straight into this blackberry chip recipe.
For the past few months, the only base ice cream recipe I’ve used was condensed milk and heavy cream and added whatever flavorings I wanted to achieve. I avoided the custard-based recipes because…wait for it…it was too much work. Yeah, I’m lazy. I didn’t want to cook the egg yolks with cream mixture and wait for it to become a custardy base. I’m pretty much slapping myself multiple times for being so lazy.
Hear me out: CUSTARD-BASED ICE CREAMS ARE WORTH EVERY MINUTE OF YOUR TIME. It takes a tad bit longer than just dumping all your ingredients in an ice cream maker, but things that take time to make, typically come out a lot better. Whowouldathunk? ;)
I pretty much will never go back to non-custard based recipes ever again.
This custard-based ice cream gave me the creamiest and smoothest ice cream consistency. It was really soft, too. The other ice creams I’ve made – they were great, but super hard to scoop and not nearly as creamy as this one.
Blackberries and chocolate? Do I need to say more? It’s one of the most perfect combinations. The sweet tart flavor of blackberries throughout the entire ice cream with chocolate chips and shavings – ugh, it’s something I cannot describe. It’s just perfection.
Blackberry Chip Ice Cream
- 2 pints fresh blackberries
- 1 1/4 cups granulated sugar
- Juice of 1/2 lemon
- 1 1/2 cups half and half
- 5 large egg yolks
- 1 1/2 cups heavy cream
- 4 ounces semisweet chocolate, chopped
- Combine blackberries, 1/4 cup granulated sugar, and the lemon juice in a saucepan. Cook over low heat until the blackberries are broken down and syrupy, about 20 minutes.
- Pour the mixture through a fine-mesh sieve/strainer into a bowl, ushing a spoon to force as much as the deep purple liquid through as you can; set aside to cool. Discard the blackberry pulp seeds.
- Heat the half and half and the remaining 1 cup of sugar in a saucepan over medium-low heat. Meanwhile, whisk the egg yolks in a bowl until pale yellow and thick, about 5 minutes. Temper the egg yolks by splashing in a very small amount of the warm half and half mixture while whisking constantly. Slowly pour the tempered egg yolks into the saucepan with the half and half and cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon, about 5 minutes.
- Stir the heavy cream into the bowl with the berry mixture, then pour in the egg mixture and stir to combine. Cover the bowl and let chill for at least 6 hours in the refrigerator.
- Once chilled, pour the mixture into the bowl of the ice cream maker and freeze according to the manufacturer's instructions.
- Chop the chocolate into chunks and put into ice cream right before the ice cream is done churning. Transfer ice cream to a freezer-safe container and freeze overnight before serving.