Updated: Oct 24, 2022
Every morning we go for a walk or run, and our local trail is our favorite place to go. It’s so much fun to explore, and there are lots of interesting things to see! Like jumping fish, beautiful birds, and deer. There are little crabs the kids love to play with. They also feed the baby fish bread, and it’s very entertaining to watch them fight for the little crumbs. Spring brings even more life there, like turtles slowing crossing or snakes lying in the sun. You never know what you’re going to see!
One thing we particularly love about spring arriving is that we get to pick berries! Yes, wild berries: pesticide-free and money-free! First mulberries are in season, and then it’s wild blackberries. The kids have so much fun picking them. My little Johnny has no problem getting even the most hidden berries from thorny bushes. They eat so many berries on our trips that I don’t even consider giving them vitamin C.
Today we even managed to bring some blackberries home, and the idea to make blackberry ice cream was born!
This recipe is custard-based and is very rich, creamy, and fruity. The good news is that you don’t need an ice cream maker or any special equipment.
Prep time: 35 minutes
Freezing time: 3 hours
Total time: 3 hours and 35 minutes
Yield: 12-13 kid-sized servings
Author: Inna of innichkachef.com
1-1½ cups blackberries
4 cups heavy cream
8 egg yolks
1 cup of sugar plus 1-2 tablespoon (see tip below)
If you use organic powdered sugar, the final result will look the best because the deep color of the blackberries will shine through. For health reasons, I choose organic raw cane sugar. White sugar is never my first choice.
1. Pour the cream in a saucepan on medium heat. Keep it on the stove until it’s steamy but not boiling. Then remove and set it aside.
2. Meanwhile, beat the egg yolks and sugar on high with a whisk attachment until the egg yolks become pale.
3. Add the blackberries to an empty saucepan and add one or two tablespoons of sugar. Cook for 5-6 minutes on low heat. Stir occasionally.
4. Set up the sifter on top of a bowl and sift the blackberry syrup through it, using the spatula to squeeze all the juice out of it. Add the juice to the hot cream.
5. Vigorously whisk the egg yolk mixture while slowly adding the hot cream and blackberries mixture. Start with one spoon at the time and increase the amount of cream you add as you go.
6. When everything is fully incorporated, whisk for another 30 seconds or so.
7. Return the cream and egg mixture back to the pot and start cooking over low-medium heat. At this point, it is very important to not leave the stove. Use a hand whisk to keep stirring constantly until you feel resistance and the mixture becomes thicker.
8. Remove from heat and immediately pour the custard mixture into your glass container or individual servings cups and place in freezer.
9. Wait 1 hour and give a little whisk with a hand whisk. This step is totally optional, and not going to affect the flavor itself, but it will look better because it will prevent foaming on top.
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