FOTW!! (flavor of the week)
blackberry chocolate chip
I was missing a New England summer and the many scoops of black raspberry ice cream we’d eat- so I tried to recreate with blackberry chocolate chip. It was GOOD.
Ingredients:
250 ml oat milk (I find Oatly barista milk the best)
250 ml plant-based double cream (I like Flora the best)
4 egg yolks
90 grams brown sugar (can use white)
a splash of vanilla extract/paste
pinch of salt
300g fresh or frozen (defrosted) blackberries
1 lemon zested
1 bar dark chocolate, chopped
Method:
Mix the egg yolks and sugar together in a bowl until smooth.
In a saucepan, put in your 250 ml milk, vanilla, and lemon zest and bring to a scalding point. The scalding point is when steam starts rising and small bubbles form around the edge.
Slowly pour your hot milk into the yolk and sugar mixture, making sure to stir constantly. This is called tempering the eggs and will stop the egg mixture from cooking.
Once half the milk is combined, you can add in the other half all at once.
When it is fully combined, give a quick cleaning to your saucepan, and add the mixture back in.
Next to the stove, have a bowl with a fine-mesh sieve in it ready to go.
Put the saucepan on medium-low heat and start cooking your custard. You want to be scraping the sides and the bottom a lot so it doesn’t catch and scramble. You’re looking for a runny custard consistency, as we are technically making a creme anglaise.
Bring the mixture up to a temperature of 165 F or 73 C. If you don’t have a thermometer, you can do it by eye. When the mix starts steaming and can coat the back of a wooden spoon, it should be done. It’ll be slightly thickened.
As soon as it’s up to temp, pour it through the sieve into the bowl. Let it cool slightly.
In the meantime, blend or mash your blackberries with lemon zest and vanilla extract until completely smooth.
Pour the blackberries into the custard base. Also, pour in the double cream. Mix to fully combine.
Pour the mix into your pint tub if using a Ninja Creami, and freeze for at least 24 hours.
If using a regular ice-cream machine, you can churn according to machine instructions.
For the ninja creami, churn on the regular ice-cream setting. I like adding some blackberries and chopped dark chocolate after and hitting the mix-in button to swirl it through the ice cream.
Enjoy!
