Blackberry Rose Ice Cream
This recipe is a wonderful and complex combination of bright berry with floral freshness.
Servings 6
Equipment
- Ice Cream Maker
Ingredients
- 1 lb fresh blackberries picked through and rinsed
- 2 tbsp superfine sugar
- ½ cup filtered water
- ¼ cup granulated sugar
- 3 large egg yolks
- 1 cup whole milk
- 1 cup heavy cream
- 2 tbsp confectioner's sugar
- 2 tbsp rosewater
Instructions
- Place blackberries and superfine sugar into a medium size saucepan and simmer until berries are tender, (approximately 10 minutes).Press through a fine mesh strainer and allow to cool completely.
- Pour the water and granulated sugar into a heavy saucepan and heat over medium heat, stirring until the sugar has dissolved. Increase the heat to medium high and bring to a steady boil until the syrup reaches a temperature of 225°F. (thread stage on a candy thermometer).
- Whisk egg yolks in a medium sized, heatproof bowl until frothy and then place bowl over simmering water, (not allowing the bowl to touch the water). Gradually, whisk in the hot sugar syrup, whisky steadily until mixture reaches a creamy consistency. Remove from the heat and continue to whisk until cool.
- Mix the whole milk and heavy cream and add berries, confectioner's sugar and rosewater. Fold berry/cream mixture into the egg mixture and place batter in refrigerator to chill completely. (4 hours or overnight).Pour into an ice cream maker and churn according to manufacturers instructions. Transfer to a container and freeze.