Lucky you, today I'm sharing with you one of my all time favorite recipes!
In yesterday's post, I told you that I thought that blackberries were the finest darn fruit in the whole entire world. Here, today, I'm sharing with you another recipe that features my aggregate-fruit friend. I'm telling you, this recipe is simple (just blackberries, sugar, cream & vanilla)...but in the pantheon of all-time great-tasting foods, this is right up near the tippy-top. It's a Philadelphia-style ice-cream (no eggs, no custard, no pesky tempering), and the source is my old stand-by resource Chez Panisse Desserts.
Blackberry Ice Cream
3 cups blackberries
3/4 cup sugar
2 cups whipping cream
Vanilla extract to taste
Puree the blackberries in a food processor (or I've used an immersion blender), and then strain through a fine seive to remove seeds. The seeds of blackberries are pretty bitter, so when you're straining the puree, try to avoid scraping the seeds too roughly onto the metal seive. Set aside. Heat the sugar with 1 cup fo the cream in a non-corroding saucepan until the sugar is dissolved, and then then add the puree and remaining cream. Add the seeds of one vanilla bean, or vanilla extract to taste. Chill thoroughly and then freeze according to the directions on your ice cream maker.
And then just *try* not to eat the whole delicious quart in one sitting.
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