Wild Blackberry Ice Cream (Gluten Free)
This Wild Blackberry Ice Cream (Gluten Free) is summer in a bowl! Make it for your next summer party and you'll have some very ecstatic guests! If you don't have any wild blackberries to pick, just use blackberries from the market or farmer's market.
Ingredients
- 1 1 /2 cups heavy cream
- 2 1/2 cups milk
- Pinch of salt
- 2 tablespoon of cornstarch, gf
- 1 1/3 cups organic cane sugar
- 4 cups wild blackberries, Olallieberries, or boysenberries, or a combination of a few types of berries
- 1 1/2 tablespoons lemon juice
- 1/3 cup water
- 5 large egg yolks
- 1/2 teaspoon McCormick Schilling raspberry extract
- 1/2 teaspoon pure vanilla extract, gf
Instructions
- Put the blackberries in a medium saucepan with the lemon juice, 1/3 cup of sugar, and the water. Cook down over low heat for 15 minutes, stirring often and pressing the berries with a potato masher or spoon. Remove from the heat and strain through a fine sieve to remove seeds and pulp. Use the back of a spoon to push the mixture through the sieve into a clean bowl. Let cool.
- In the bowl of a stand mixer or in a bowl whisking by hand, whisk the egg yolks and 2/3 cup sugar until light yellow colored and thick. Set aside.
- In another medium saucepan, add the cream, milk, and 1/3 cup of the sugar, and cornstarch. Whisk together completely before turning the burner on medium or medium low. Stir continuously until it comes to a boil. Pour one third of the hot mixture into the egg yolks mixture, stirring briskly to incorporate. Pour back into the saucepan and continue cooking over medium low heat stirring continuously until the custard coats the back of a wooden spoon. Do not let the mixture come to a boil.
- After removing from the heat, stir in the berry puree, the raspberry extract, and vanilla extract. Pass through a fine sieve again into a clean bowl. Set to cool on the counter. Cover and chill in the refrigerator for 2-3 hours or overnight. Process according to your ice cream manufacturer's instructions. Remove and put in an airtight Rubbermaid container for 2-4 hours or overnight. Remove 10-15 minutes before serving.