Roasted blackberry sauce creates the beautiful lavender color.
spring is here; the wild evening primrose are in bloom and….they are almost the color of the ice cream
Creamy, smooth, and c o l d enough to freeze your brain and your back.
Though you will want to savor each bite, don’t linger too long because this ice cream melts somewhat quickly.
After your first bite, you will know that you have tasted something out of the ordinary. The rich blackberry sauce escalates the vanilla ice cream base to a spectacular culinary experience.
As I posted on facebook….sorry you missed it…
Roasted Blackberry Ice Cream
(adapted from userealbutter here)
Pour into large bowl and sit aside:
1 1/2 c cold heavy cream
In separate bowl, whisk together
4 large egg yolks
Warm in a saucepan:
1 1/2 c half and half
1 cup granulated sugar
Warm the milk/sugar mixture until small bubbles form around the edge of the pan. Pour a small amount of the hot mixture into the egg yolks, whisking constantly (you don’t want the eggs to cook). After the yolks are warm, pour the yolk/milk mixture back into the pan and continue to heat.
Cook and stir until the custard coats the back of a wooden spoon. Immediately remove from heat and strain this mixture into the bowl of cool heavy cream.
Stir into the ice cream base:
1 1/2 c roasted blackberry sauce (recipe here)
Place in refrigerator for about 4 hours to cool completely. Afterwards, freeze as per your ice cream maker directions. If your ice cream freezer is this one, it may not hold all the ice cream mixture.