Now of coarse we have the new fandangled electric ones. It still looks like the one above just with a motor on top. Here's the other thing, the tradition is still going strong but and this is the big but (stop that, no jokes), now the females are involved (collective gasp!). I know, right. What the hell. So for years and years the females in our family did not make the ice cream. For some weird reason it was always the domain of the MEN. Yes, big strong healthy..........ok I'll stop. Just in the last couple of years my cousins (females) and myself have been making ice cream. Doesn't mean just us, my uncle still makes it along with a male cousin or two. Depending on who is there that year. These are big ass family reunions.
Have ya got enough back story? Yes, alright I will stop my meandering path now. You really need to make this ice cream. I know it's kind of a pain because you do have to cook it and get it to that almost custard consistency but man, it is so worth it. Don't freak out over the ingredients. This is very rich and yes, quite a few calories. I haven't calculated them but I should. I'm afraid though, very afraid.
- 2 cups Whole Milk
- 1 1/2 cups Half and Half
- 2 1/2 cups Heavy Cream
- 2 cups Sugar
- 5 egg yolks
- 5 whole eggs
- 1 Vanilla Bean
- 1 tsp Vanilla extract (optional)
- 2 pints Fresh Blackberries
- Juice from 1 lemon
You need to cook the Blackberries down first. Throw the 2 pints, 1/2 cup sugar and the juice from 1 lemon in a saucepan and begin to cook the berries down. Once you are able to mush them up in the pan, run them thru a fine sieve or cheesecloth. Squeeze as much of the juice out as you can. Let this cool for a bit and then add 1 1/2 cups heavy cream. Stir.
While the berries are cooking, add the 2 cups whole milk, 1 1/2 cups Half and Half, 1 cup Heavy Cream, 1 1/2 cups Sugar to a pot and set at medium low heat. Scrape the vanilla bean and add all the seeds plus the bean itself to the pot. I use a whisk the entire time when cooking this except for the test at the end. Once this mixture is hot, whip the egg yolks. Temper them with the hot mixture, then add to the pot. Continue to whisk the entire time. I usually remove the pot from the heat during the egg part. Now, whisk the whole eggs, temper them also with the hot mixture. Whisk them slowly into the pot. Return to heat and continue to whisk. Do not stop. It should only take 5 minutes or so and the mixture will thicken. You will actually feel it thicken. Do not boil, do not let it actually simmer. It will clot if you do. If you think it is cooking at too high of a temp, remove from the heat and continue to whisk until it cools down a bit. You will know when it's done when it coats the back of a spoon and stays. If you are adding the Vanilla extract, do it at this point. Taste your mixture first and determine if you need it.
Once it coats the back of a spoon, remove it from the heat. Continue to whisk for a few more minutes. I usually do 5 minutes because I'm paranoid about the clotting. I transfer to a glass bowl after the last whisk. Cover with some type of cling wrap right onto the surface so that a skin does not form. I leave it out for at least 30 minutes and then chill it for 30 minutes.
After the 30 minute chill, whisk in the blueberry cream mixture. Cover again with cling wrap and chill at least 2 hours. Once it is chilled, pour into your ice cream maker. Don't over fill, look for your fill line. You may have to make it in two batches.
Follow the directions for your ice cream maker. I have provided a video below and it shows how to use the ice cream maker that I have. The layering of the ice and salt around the center container, filling with water and then mixing.
Once the ice cream has churned, place it into a new container and on top place either wax paper or more cling wrap. This will stop it from getting rock hard.
If you want to add nuts or chocolate chunks, let it freeze down for at least an hour, then stir in your additions.
Thanks for coming by and remember, enjoy life.
It's the one you have.