A girl can only eat so many fresh blackberries before she breaks down and adds cream, milk, sugar, eggs, and chocolate and makes them in to ice cream.
I'm not a machine people, blackberries were just sitting on my counter staring at me and imploring me to put them in the ice cream maker. Who am I to deny their request?
Blackberry and Chocolate Chunked Ice Cream
Inspired by the Strawberry Ice Cream in The Art of Simple Food
1 1/4 cup of heavy cream
1 3/4 cup milk
1/2 cup evaporated cane juice (Costco)
3 egg yolks
3 cups blackberries
1/2 cup dark chocolate (chips, chunks, etc.)
1) Heat the cream with the sugar (evaporated cane juice) until the sugar dissolves and the milk is steaming.
2) Whisk the yolks in a separate bowl. Slowly add a little bit of hot milk to the egg, and whisk to incorporate.
3) Add the egg and milk mixture to the sugar and add mixture. Whisk to combine, and continue stirring over heat for another 2-5 minutes.
4) Put a fine mesh strainer over a freezer proof bowl, and pour the whole mixture through the strainer. Put in the freezer for 40 minutes. Rinse the strainer.
5) Meanwhile, blend the blackberries until smooth.
6) Put the strainer over another bowl, and pour the blended fruit in the strainer. Mush the fruit around until all that is left is a whole grip of seeds.
7) Add the blackberry sauce to the chilled milk mixture, and stir to combine.
8) Pour in an ice cream maker. I have this KitchenAid model thanks to my friend Elaina who got one for her wedding years ago and never used it (gasp)! Mix for about 15-20 minutes.
10) When the ice cream is almost firm, add the chocolate and let the machine churn for another 2-3 minutes.
11) Remove from the maker and put in a freezer-proof container. Freeze for 3-5 hours. Use ice cream