Friday, July 22, 2011

Blackberry Crisp Ice Cream

I love ice creams that have something extra to them. This ice cream was perfect for me! For my birthday, my husband bought me an ice cream maker, and he has greatly benefited from this purchase. I made this blackberry crisp ice cream from a combination of sources, and it turned out nicely. It also made the perfect amount for two people. (one quart) Take advantage while blackberries are in season!

Picture Source

Step One: Make the Crisp

Crisp Streusel
Jeni's Splendid Ice Creams at Home

2 sticks butter, cut into 1/2 cubes, chilled
1 1/2 cups all purpose flour
1/8 teaspoon cinnamon
3/4 cup packed light brown sugar
1/2 teaspoon salt
1 1/2 cups quick cooking oats

1. Preheat the oven to 350.
2. Put all the ingredients except oats in a bowl. Blend quickly so that the mixture looks like coarse sand. Add the oats; mix well. (Try not to melt the butter.)
3. Spread onto an ungreased baking sheet, and break up any large clumps.
4. Bake for 30-35 minutes until toasted and brown. Stir frequently, especially the corners. Let it cool completely, then freeze until ready to use. Can be frozen for one month.

*This makes a ton!*

Step Two: Make the Blackberry Sauce

Blackberry Sauce
Jeni's Splendid Ice Creams at Home
Makes 1 1/4 cup

2 cups blackberries (or any berry)
1 cup sugar

1. Combine berries and sugar in a small sauce pan; bring to a boil. Continue stirring 5-8 minutes.
2. Let it cool slightly, then force the sauce through a sieve to remove the seeds. (I left some in to show it's legit.) Refrigerate until cold and ready to use.

Step 3: Make the Ice Cream

Sweet Cream Ice Cream
Cuisine at Home
Issue No. 75

3 egg yolks
3/4 cup sugar, divided
1 1/2 cups whole milk
1 cup heavy cream

1. Whisk together egg yolks and 1/4 cup sugar; set aside.
2. Heat milk, heavy cream and sugar in a sauce pan until steam rises. Gradually add half of the hot mixture to the eggs, whisking constantly. Add yolk mixture to remaining hot milk. Reduce heat to medium-low for 5-8 minutes, stirring constantly.
3. Strain ice cream base into a bowl and cool in an ice bath. Cover bowl; chill 4-12 hours. Churn according to machine directions.

Step Four: Mix it all together!

1. Add a layer of ice cream into your freezer safe tupperware dish.
2. Add a layer of your crisp.
3. Drizzle the blackberry sauce.
4. Repeat - think lasagna.

Let it set for a few hours and voila - ice cream that anyone would be lucky to have. Perfect for the hot summer days we've been having.

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