Pioneer Woman Blackberry Ice Cream

This Pioneer Woman Blackberry Ice Cream is a custard base swirled with fresh blackberry puree. It is deep purple, rich, and tastes like late summer in a bowl. You will need an ice cream maker and a little patience, since the mix has to chill before it churns.

Ree cooks the blackberries down with sugar and lemon, then pushes them through a fine strainer. That step pulls out all the gritty seeds and leaves you with pure, glossy fruit juice to fold into the cream.

The heart of it is the custard, and tempering is the part you cannot rush. You drizzle the hot half-and-half into the beaten yolks a little at a time, whisking the whole way, so the eggs warm up gently instead of scrambling. Then it goes back on low heat and you stir until it thickens enough to coat a spoon.

Pioneer Woman Blackberry Ice Cream

Author: Hamdi Saidani Cuisine:American Courses:Ice Cream Pioneer Woman Desserts Recipes

Difficulty:BeginnerPrep time: 30 minutesCook time: minutesRest time: minutesTotal time: minutes Best Season:Summer

Description

This Pioneer Woman Blackberry Ice Cream churns a silky egg-yolk custard with fresh blackberry puree. Active time about 30 minutes, plus chilling and freezing.

Ingredients

For the Blackberry Puree:

• 2 pints fresh blackberries
  
• 1/2 lemon, juiced
  
• 1/4 cup sugar

For the Custard Base:

• 1 1/2 cups half-and-half
  
• 1 cup sugar
  
• 5 egg yolks
  
• 1 1/2 cups heavy cream

Instructions

1. Add the blackberries to a medium saucepan with the 1/4 cup sugar and the lemon juice. Cook over low heat, covered, for 20 to 25 minutes.
   
2. Drain through a fine mesh strainer, pressing the berries to extract as much juice and puree as possible. Set aside.
   
3. In a separate saucepan, heat the half-and-half with the 1 cup sugar over low heat. Turn off the heat once it is fully warmed through.
   
4. Beat the egg yolks by hand or with an electric mixer until pale yellow and slightly thickened.
   
5. Temper the yolks by slowly drizzling in the hot half-and-half mixture, whisking constantly. Pour the yolk mixture back into the saucepan with the rest of the half-and-half.
   
6. Cook over low to medium-low heat, stirring constantly, until quite thick.
   
7. Pour the heavy cream into a separate bowl. Strain the custard through a fine mesh strainer into the cream and stir to combine.
   
8. Stir in the blackberry puree. Chill the mixture completely.
   
9. Freeze in an ice cream maker until thick, then transfer to a container and harden in the freezer for about 2 hours.

FAQs

What do I serve it with?

It is lovely on its own, but it shines next to a warm slice of Lemon Icebox Pie or a slab of Pound Cake. A few extra fresh berries and a drizzle of chocolate make it feel like a real treat.

Can I make it without an ice cream maker?

You can. Pour the chilled mix into a shallow dish and freeze it, stirring hard every 30 minutes for a few hours. It will be a little less smooth, but it still works.

Can I use frozen blackberries?

Yes. Thaw them first and cook them the same way. They actually break down faster, so check them closer to the 20-minute mark.

How do I know when the custard is thick enough?

Run your finger across the back of the coated spoon. If the line holds and the custard does not run back together, it is ready. Pull it before it simmers, or the eggs curdle.

Why strain the custard after cooking?

Straining catches any bits of egg that set up too fast, so the final ice cream stays silky. It is a quick step that saves the texture.