Finally! Ice cream success! This recipe is so decadent, light and fresh, flavorful, and just perfect in every way. There really is not much else to say about it. Knowing this is in my freezer as I type is getting me through the Monday blues.
This recipe comes from a combination of Against All Grain's recipe for Vanilla, and James Trenda's blackberry syrup, plus a few of my own tweaks!
| Ingredients: Ice Cream: 28 ounces coconut milk, full fat 1/2 vanilla bean 1/2 cup good quality maple syrup 3 egg yolks 1 teaspoon vanilla ice cream 1 cup fresh blackberries Blackberry Syrup: 2 cups fresh blackberries 1/4 water 1/2 cup raw honey 1/2 teaspoon ground cinnamon 1 tbsp fresh lemon juice Ahead of time: -Chill your ice cream maker -Chill the container you will keep your ice cream in | Slice the vanilla bean in half, and scrape out the beans. In a saucepan, add the coconut milk, vanilla beans, the pod of the vanilla beans, and maple syrup, then whisk together over medium heat. Temper the egg yolks, and add to the sauce pan. Once combined, and the mixture is easily able to coat the back of a spoon (8-10 minutes), remove from the heat and transfer to a bowl. Be careful not to let the mixture simmer, just heat through and combine. Cover with plastic wrap directly on the cream mixture, so that there is no condensation, and chill in the fridge for at least 2 hours. Remove the vanilla pod, mix in the vanilla extract, the extra cup of blackberries, and process in your ice cream maker according to its instructions. Once the ice cream has taken shape and is nearly done, add in the room temperature blackberry syrup. Add to your chilled container to prevent any melting, and enjoy! Blackberry Syrup: Add all of the ingredients for the blackberry syrup to a sauce pan, and let cook over medium heat until it gets to a full simmer. Then, reduce the heat until a gentle simmer on low, and cook for 25 minutes. Press the mixture through a strainer into a bowl, then cover and let sit until ready to mix into the ice cream. I like to place saran wrap or parchment paper directly on the blackberry syrup so that the top layer does not develop a skin. Let rest at room temperature until ready to use! |
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