roasted blackberry ice cream base

 This is not exactly the ‘swirl’ that you will find in your Starbucks cup; this is my version, swirled with cream and the juice of roasted blackberries.

Roasted Blackberry Puree
1 gallon bag of frozen blackberries (these have been in freezer since last summer)
2/3 c granulated sugar
2 T brandy
Stir together and let sit until berries have thawed.

Stir in the seeds from one vanilla bean, then toss the bean in with the blackberries.
Pour into baking dish or baking tray and place in preheated 250 degree oven.

I roasted the berries slowly for 3 hours, stirring once each hour.

Remove berries from oven and cool slightly.  Place in strainer for food mill and process to extract the juice and pulp that will flow easily through the holes.

This recipe yields approximately 1 1/2 c puree.

The blackberry puree would be delicious over pancakes, or pound cake, or mixed into a blackberry vinaigrette for your summer salad.  It’s also good enough to eat with a spoon as you consume hot fudge sauce!

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The ice cream is freezing.  Pictures and recipe to follow soon.

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