November 13, 2016 by dgarnett2013
Blackberry ice cream: DG
- 600ml double cream
- 400ml full-fat milk
- 1 vanilla pod
- 6 egg yolks
- 200g caster sugar
- 500g blackberries
- 150g granulated sugar
Put the cream and milk in a saucepan with the seeds from the vanilla pod and the pod itself.
Bring to the boil, then remove from the heat.
Beat the yolks and sugar together in a bowl until pale and creamy.
Strain the cream mixture into the yolks, whisking as you go.
Return the mixture to the saucepan and heat, stirring, until it thickens into a custard (85℃).
Remove and cool.
Heat the blackberries and sugar – adjust sugar depending on sweetness of berries – in a glass bowl over a small pan of simmering water, till sugar dissolves.
Then blitz berries in a blender and sieve. Cool.
Mix with custard, cool, then churn in an ice-cream mixture till just frozen.
Made the day we went ice skating at Somerset House and ran into Tommi and baby Isadora.