Ahhh. Summer. Heat. Charlotte Fresh has been working on a cool recipe. Remember how I picked up black raspberries and blackberries from Berry Busy Farm at Atherton Market? I was looking for fruit to make my first ice cream of the season. Doesn’t this look divine? Hit the markets this Saturday and make some for yourself!
This ice cream has a black raspberry base and blackberry coulis swirls throughout.
Recipe: Black Raspberry Ice Cream – makes about 1 quart
- 1 pint black raspberries – try Berry Busy Farm at Atherton Market
- juice from 1/2 lemon
- 1 C whole milk – I like Lakeview Farms Delivery
- 1 pint heavy cream, divided – Lakeview’s great, too
- 1 C sugar
- 4 large egg yolks – try Alex’s Free Range Eggs (Hinson Farms) at Matthews
Puree the raspberries and strain out the seeds. Set aside the juice and puree. Add lemon juice to the seedless puree and mix together.
Warm whole milk + 1/2 C cream with sugar in medium saucepan, stirring constantly until dissolved.
Whisk egg yolks and temper the yolks with about 1/4 to 1/2 C of the saucepan mixture. Pour the egg mixture back into the saucepan and stir together and cook until a light custard forms.
Pour remaining 1 1/2 C heavy cream into a large bowl. Strain the saucepan custard into the cream, catching any cooked egg bits, etc. Mix the cream and strained custard. Add the raspberry puree and mix well.
Place entire bowl in a larger bowl filled with ice and a little water. Stir the mixture until it cools completely.
Churn the ice cream according to your manufacturer’s instructions. (In my Cuisinart, it took about 35-40 minutes.)
Meanwhile, make the blackberry coulis.
Recipe: Blackberry Coulis
- 1 pint blackberries – try Berry Busy Farm
- juice from 1/2 lemon
- zest from 1/2 lemon
- 1/2 C sugar
Puree and strain the blackberries, or mash with a fork (if you want fruit pieces). Heat the puree or mashed berries with the sugar, lemon juice and lemon zest until the sugar dissolves. Cool this mixture over an ice bath.
Making your swirled ice cream:
Don’t be tempted to pour the coulis into your ice cream maker toward the end of its churning. You’ll just end up with a deeper purple-pink ice cream. When your ice cream finishes churning, layer it into a freezer-proof container. After the first layer, drizzle some cooled blackberry coulis over the top. Add another layer of ice cream, and add another layer of drizzled coulis. Keep going until you run out of ice cream. Any leftover coulis can be used later for sauce or cocktails. Freeze the ice cream (covered), preferably overnight. If you do this, your scoops will come out with nice swirls in them (see pic at top of post). If you can’t wait and eat it right away, your scoops will be quite soft and look puddly like this: