The Union Square Farmers Market must have put up a “Missing” poster of me this year. Last summer I found myself trolling the aisles a few times a week. This summer I was lucky to manage 3 or 4 visits total. I had no plans to make ice cream. Let alone this Blackberry Brown Sugar Ice Cream. However, recently, I was seen making a fortuitous mad dash through it to a fashion photo shoot on the other side of the park. Screeching to a halt when I saw 4 boxes of these huge juicy blackberries for $10, I couldn’t resist. I hastily bought them. Expensive I know, but for those of us used to NYC prices, these were practically a bargain.
I was looking to use up leftover egg yolks from the recent round of macaron making. It seems I am always looking to use up egg yolks from a recent batch of macaron making but whatever. Those orphan yolks usually end up in ice cream or a curd flavor. Note to self: I need to find some new egg yolk outlets.
However, far from being ho-hum, pairing the brown sugar with these sweet-tart berries is one of my best ice cream ideas. This luscious and creamy brown sugar ice cream is a winner by itself. However, folding in sweet fresh juicy blackberries elevates this dessert to the “extra-special” category.
I made the custard the night before. Then I got up early to process the ice cream stirring in these luscious berries.
What better way to go out of a summer that whizzed by like a speeding freight train than with this delicious Blackberry Brown Sugar ice Cream? The berry flavor lingers on my tongue reminiscent of summer. The brown sugar teases the promise of all the big flavor fall desserts to come. It’s a bridge ice cream I tell you.
August’s Funny Food Blogger Posts
Blackberry Brown Sugar Ice Cream
Ingredients
- 6 egg yolks
- 1+1/2 cups cream
- 2+1/4 cups whole milk
- 1 cup firmly packed brown sugar
- 2 cups fresh blackberries
Instructions
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Whisk the egg yolks together in a heat-proof bowl. Set aside.
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Heat the cream, milk, and sugar together in a heavy-bottomed saucepan.
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Remove mixture just before boiling and slowly pour into the egg yolks whisking constantly.
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Strain the mixture back into the saucepan.
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Heat until it thickens, covering the back of a wooden spoon.
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Pour back into the bowl, cover plastic wrap so the wrap is touching the mixture.
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Refrigerate for 3 hours or overnight.
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Pour the mixture into an ice cream maker.
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Process according to the manufacturer's instructions.
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When ice cream reaches soft serve consistency, stir in the blackberries.
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Transfer to a freezer-proof container.
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Place in the freezer for a few hours or until ready to serve.
Like this Blackberry Brown Sugar ice Cream? Also, check out some of these other delicious recipes:
BLACKBERRY BASIL CREAM PASTRIES
BLACKBERRY CHOCOLATE CAKE WITH MARZIPAN CHOCOLATE CHIP STREUSEL
3 comments
I couldn't resist those blackberries either! 🙂 This sounds amazing!!
I love the combo! The ice cream sounds and looks divine!
You are a not exaggerating when you say Summer whizzed by like a speeding freight train! I love that your termed this a bridge ice cream. Very appropriate. Those blackberries look lovely, the ice cream looks lovely! Here's to a wonderful Fall 🙂