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Blackberry Ice Cream

1 lb. Blackberries
5 oz. Water
6 Egg Yolks
6 oz. Sugar
10 oz. Cream

Put the blackberries and the water in a pot and bring to the boil.
Simmer until the berries have gone soft and mushy.
Liquidize these and then push the mixture through a sieve.
(You should be left with a pint, if not bring it up to a pint with water)
Beat the egg yolks with the sugar in a bowl.
Heat the blackberry juice up to boiling in a pot.
Stir the juice on to the eggs and beat well together.
Transfer back to the pot and heat carefully stirring all the time with a wooden spoon. After a few minutes the mixture will thicken , then take it off the heat, pour it back into the bowl and whisk it together.
(Do not let the mixture boil or it will curdle)
Let this cool completely.
Beat the cream until very stiff , fold this into the blackberry mixture , pour this into a box with a lid and put into the freezer.(It improves the texture of the ice cream if you stir this from time to time during freezing)
Try and take the ice cream out of the freezer 20 mts or so before serving.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef