No-Churn Blackberry Ice Cream

Blackberry season in the Northwest means foragers delight! Hardly anyone buys blackberries as wild bushes are so readily available almost everywhere; however, Farmers' markets also have them. At this same time of the year, frozen desserts are welcome relief on those hot afternoons.

Onward:

The beauty of this recipe, modeled from Yotam Ottolenghi's Simple cookbook, no ice cream freezer is required. However, best prepared in a standing mixer. Be careful not to heat the eggs above 135°F. Chambord liquor is an infusion of blackberries, raspberries, black currants, black raspberries, Madagascar vanilla, and cognac. Not only does it infuse an intriguing flavor into this ice cream, but it also prevents the ice cream from becoming to hard to scoop. Savor this creamy extra-cool berry concoction!

4 servings

INGREDIENTS:

2 cups fresh blackberries

3 tablespoons Chambord or blackberry liquor

½ cup + 2 tablespoons heavy cream

1 whole egg, + 1 egg yolk

½ cup Swerve Confectioners Sweetener

Large pinch of sea salt

DIRECTIONS:

1. Chill a stainless-steel mixing bowl in the refrigerator. Puree the blackberries in a food processor. Pass the blackberries through a food mill with a fine screen or a fine-mesh sieve to remove the seeds. Measure out three-fourths cup of puree. (If you have any excess make a syrup for a topping and sweeten as necessary). Add and stir in the Chambord. Refrigerate.

2. In the chilled stainless-steel mixing bowl whip, the cream until soft peaks form. Place back in the refrigerator.

3. Fill a saucepan that holds a mixing bowl from a standing mixer like a Kitchen aid with one inch of tap water. The water should not touch the bottom of the mixing bowl. Bring it to a simmer.

4. In the mixing bowl, whip, the egg, yolks, Swerve sweetener, and salt. Place over the simmering water. Whip constantly until very warm (ideally 135°F, not hotter) about five minutes.

5. Remove from the simmering water, place on the Kitchen aid standing mixer with a whip attachment. Whip on medium-high speed until thickened and cooled about ten minutes. Add the blackberry puree and combine on low speed. Remove from the mixer.

6. Fold the chilled whipped cream into the egg-puree mixture until thoroughly combined. Pour into a freezer container with a tight-fitting lid or plastic wrap. Freeze at least twelve hours.

7. Ten to twenty minutes (depending on how cold your freezer is) remove from the freezer and let sit at room temperature. Scoop into serving bowls. Serve immediately.

blackberry, ice cream

dessert, sweets, ice cream

American

Yield: 4 sevings

Author: chefsharingthetable.com

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No-Churn Blackberry Ice Cream

The beauty of this recipe, modeled from Yotam Ottolenghi's Simple cookbook, no ice cream freezer is required. However, best prepared in a standing mixer. Be careful not to heat the eggs above 135°F. Allow twelve hours to freeze. Chambord liquor is an infusion of blackberries, raspberries, black currants, black raspberries, Madagascar vanilla, and cognac. Not only does it infuse an intriguing flavor into this ice cream, but it also prevents the ice cream from becoming to hard to scoop. Savor this creamy extra-cool berry concoction!

Prep time: 35 MCook time: 10 MTotal time: 45 M

Ingredients:

• 2 cups fresh blackberries
• 3 tablespoons Chambord or blackberry liquor
• ½ cup + 2 tablespoons heavy cream
• 1 whole egg, + 1 egg yolk
• ½ cup Swerve Confectioners Sweetener
• Large pinch of sea salt

Instructions:

1. Chill a stainless-steel mixing bowl in the refrigerator. Puree the blackberries in a food processor. Pass the blackberries through a food mill with a fine screen or a fine-mesh sieve to remove the seeds. Measure out three-fourths cup of puree. (If you have any excess make a syrup for a topping and sweeten as necessary). Add and stir in the Chambord. Refrigerate.
2. In the chilled stainless-steel mixing bowl whip, the cream until soft peaks form. Place back in the refrigerator.
3. Fill a saucepan that holds a mixing bowl from a standing mixer like a Kitchen aid with one inch of tap water. The water should not touch the bottom of the mixing bowl. Bring it to a simmer.
4. In the mixing bowl, whip, the egg, yolks, Swerve sweetener, and salt. Place over the simmering water. Whip constantly until very warm (ideally 135°F, not hotter) about five minutes.
5. Remove from the simmering water, place on the Kitchen aid standing mixer with a whip attachment. Whip on medium-high speed until thickened and cooled about ten minutes. Add the blackberry puree and combine on low speed. Remove from the mixer.
6. Fold the chilled whipped cream into the egg-puree mixture until thoroughly combined. Pour into a freezer container with a tight-fitting lid or plastic wrap. Freeze at least twelve hours.
7. Ten to twenty minutes (depending on how cold your freezer is) remove from the freezer and let sit at room temperature. Scoop into serving bowls. Serve immediately.

Notes:

Real cane sugar may be substituted for the Swerve Sweetener, but not recommended.

Calories

292.41

Fat (grams)

24.14

Sat. Fat (grams)

14.51

Carbs (grams)

12.64

Fiber (grams)

3.81

Net carbs

8.82

Sugar (grams)

9.16

Protein (grams)

4.93

Sodium (milligrams)

69.80

Cholesterol (grams)

159.85

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

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